Harissa Baked Salmon with Couscous and Herbs

• 1 ½ cups couscous
• 1 ¼ cups water
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 (16-ounce) salmon fillet, skin removed and cut into 4 pieces
• 2 tablespoons harissa paste
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh cilantro
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• Optional: toasted pine nuts and sliced green onions for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix couscous, water, 1 tablespoon olive oil, and cumin. Cover and let sit for 5 minutes, then fluff with a fork.
3. 3 In a small bowl, mix harissa paste with half the lemon juice.
4. 4 Rub harissa mixture over salmon pieces.
5. 5 Place salmon on a lined baking sheet and bake for 12-15 minutes, until cooked through.
6. 6 While salmon bakes, stir parsley, cilantro, garlic, lemon zest, and remaining olive oil into the couscous.
7. 7 Season couscous with salt and pepper.
8. 8 Serve salmon over couscous, garnished with optional pine nuts and green onions.

Equipment

• Baking sheet
• Mixing bowls
• Measuring cups and spoons

Variations

• Use red quinoa instead of couscous for a nuttier texture.
• Add diced tomatoes and olives to the couscous for a Mediterranean twist.

Substitutions

• If you can't find harissa, substitute with a mix of chili powder, paprika, and a dash of cumin.
• For a gluten-free option, ensure your couscous is labeled gluten-free.

Pairings

• Roasted asparagus
• Steamed broccoli
• Mixed greens salad

Nutrition

Tips

• For extra flavor, marinate the salmon in the harissa mixture for 30 minutes before baking.
• Adjust the amount of harissa to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pair with a glass of crisp white wine.

FAQ