Moroccan-Style Salmon With Couscous Recipe

Name: Moroccan-Style Salmon With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh salmon fillets, skin and bones removed; Chermoula:; 2-3 garlic cloves, chopped; 2 teaspoons ground cumin; Pinch of saffron threads, soaked in a little warm water; 4 tablespoons olive oil; Juice of 1 lemon; 1 hot red chili, seeded and chopped; 1 teaspoon salt; Bunch of fresh cilantro (coriander), finely chopped; Couscous; 1 cup couscous; 2 cups water; 1 cup freshly shelled English peas, or thawed frozen peas; 1/2 cup diced red pepper; 3 green onions, sliced; 1 tablespoon fresh cilantro, chopped; 1 tablespoon fresh mint, chopped fine; 1 tablespoon lemon juice; 1/4 cup olive oil; 1 clove garlic, crushed

Servings: persons

2 pounds fresh salmon fillets, skin and bones removed
Chermoula:
2-3 garlic cloves, chopped
2 teaspoons ground cumin
Pinch of saffron threads, soaked in a little warm water
4 tablespoons olive oil
Juice of 1 lemon
1 hot red chili, seeded and chopped
1 teaspoon salt
Bunch of fresh cilantro (coriander), finely chopped
Couscous
1 cup couscous
2 cups water
1 cup freshly shelled English peas, or thawed frozen peas
1/2 cup diced red pepper
3 green onions, sliced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon lemon juice
1/4 cup olive oil
1 clove garlic, crushed

1
Make the chermoula:
2
Place the garlic, cumin, saffron, olive oil, lemon juice, chili, and salt into food processor and process until well chopped and blended. Add the cilantro and process briefly.
3
Brush the salmon with the chermoula and let sit for 15 minutes while barbeque is getting hot.
4
Meanwhile, place the couscous into a heatproof container. Boil the water and pour over the couscous. Cover and let steam for 15 minutes. Fluff with a fork and place into a medium bowl. Add the peas, red pepper, sliced green onion, cilantro, mint, olive oil, lemon juice and garlic. And mix thoroughly. Season with salt and pepper to taste.
5
Place the salmon on the grill and cook the fish until done, about 5 minutes per side. Serve with couscous.

912

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 21 ingredients. The key ingredients include: 2 pounds fresh salmon fillets, skin and bones removed, Chermoula:, 2-3 garlic cloves, chopped, 2 teaspoons ground cumin, and more.

Yes, Moroccan-Style Salmon With 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.

Moroccan-Style Salmon With Couscous

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