Harissa Spiced Salmon with Lemon Couscous
North African-Inspired Harissa Glazed Salmon with Citrus Pearl Couscous
Ingredients:
4 salmon fillets (6 oz each)
2 tablespoons harissa paste
1 tablespoon honey
2 tablespoons olive oil, divided
1 lemon, zested and juiced, plus extra wedges for serving
1 cup couscous
1¼ cups vegetable broth
½ red onion, finely diced
1 cucumber, diced
½ cup cherry tomatoes, halved
¼ cup fresh mint leaves, chopped
¼ cup fresh parsley, chopped
¼ cup sliced almonds, toasted
Salt and pepper to taste
Directions:
In a small bowl, mix together harissa paste, honey, 1 tablespoon olive oil, and half the lemon juice.
Pat salmon fillets dry with paper towels and place on a lined baking sheet. Brush the harissa mixture over the salmon fillets. Let marinate for 15 minutes.
Preheat oven to 400°F (200°C).
In a medium saucepan, heat the remaining olive oil over medium heat. Add the couscous and toast for 2 minutes, stirring constantly.
Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes until the liquid is absorbed.
Meanwhile, bake the salmon in the preheated oven for 12-15 minutes until it flakes easily with a fork.
When the couscous is done, fluff with a fork and let cool slightly. Stir in the red onion, cucumber, cherry tomatoes, mint, parsley, and lemon zest.
Add the remaining lemon juice, season with salt and pepper, and toss to combine.
Serve the salmon over the couscous and garnish with toasted almonds and lemon wedges.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 425 kcal | Servings: 4 servings