Dairy-free

Moroccan-Spiced Salmon and Couscous

Recipe Snapshot

Servings

4

Total Time

30 min

Course

dinner

Ingredients

Preheat an oven. Pat the salmon filets dry with a paper towel, then place on a parchment lined baking sheet. In a small bowl, whisk together olive oil, fresh lemon juice, ras el hanout, and  Kosher salt. Brush this on top of the salmon fillets. Cook. 

Cook the salmon

1

Heat olive oil in a saucepan over medium-high heat. When hot, add sliced shallot and cook, stirring occasionally, until softened. Add chopped garlic, then cook. Stir in Moroccan couscous, give it a good stir. Pour in warm chicken broth or vegetable stock, then stir and cover with a tight lid.

Cook the couscous

2

Use a fork to lightly fluff the couscous, then add lemon zest, fresh lemon juice, sliced almonds, chopped cilantro, and raisins (or dried cranberries). Stir well, then taste and adjust seasoning, as needed. 

Finish the couscous

3

Spoon some of the couscous onto each plate, then top with a salmon fillet. Garnish with additional fresh parsley, then enjoy immediately!

Assemble, then serve

4

Meet Author

Ari

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