Harissa-Spiced Salmon with Israeli Couscous Recipe

Name: Harissa-Spiced Salmon with Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Israeli couscous; Kosher salt; Pepper; 1/2 cup plus 1 tablespoon chopped chives; 1/2 cup chopped mint; 1/2 cup chopped parsley; 2 1/2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 1/2 pound salmon fillet in 1 piece, cut from the tail end; 2 tablespoons harissa; 1 tablespoon agave

Servings: persons

1 cup Israeli couscous
Kosher salt
Pepper
1/2 cup plus 1 tablespoon chopped chives
1/2 cup chopped mint
1/2 cup chopped parsley
2 1/2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 pound salmon fillet in 1 piece, cut from the tail end
2 tablespoons harissa
1 tablespoon agave

1
Preheat the oven to 400.
2
Bring a medium saucepan of water to a boil.
3
Add the couscous and a pinch of salt and cook, stirring, until al dente, 10 minutes.
4
Drain well; let cool.
5
In a bowl, toss the couscous with 1/2 cup of the chives, the mint, parsley, lemon juice and oil.
6
Season with salt and pepper.
7
Gently curl the salmon over the edge of a ceramic baking dish, skin side up.
8
Make 5 or 6 slashes in the fillet about 1/2 inch deep.
9
In a bowl, whisk the harissa, agave and the remaining chives.
10
Rub all over the salmon and in the slashes; season with salt and pepper.
11
Transfer the fish, skin side up, to a foil-lined baking sheet.
12
Roast for 8 minutes, until barely cooked.
13
Turn on the broiler and broil for 3 to 5 minutes, until nearly cooked through and the skin is crisp.
14
Cut the salmon into 4 pieces and serve with the couscous.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Israeli couscous, Kosher salt, Pepper, 1/2 cup plus 1 tablespoon chopped chives, and more.

Yes, Harissa-Spiced Salmon with Israeli Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harissa-Spiced Salmon with Israeli Couscous

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