30-Minute Moroccan-Spiced Salmon and Couscous
Tender, flaky and boldly flavored, this Moroccan-inspired salmon is best enjoyed over a fluffy bed of couscous. The salmon is seasoned with Ras el Hanout, a warm, aromatic Moroccan spice blend that adds a nutty, earthy taste without being spicy. The combination of the savory salmon with the slightly sweet couscous (add raisins, dried cranberries, or another dried fruit) is a match made in heaven. Dairy-free.
Servings: 4 servings
Calories: 282kcal
Video
Equipment
Ingredients
For the salmon
- 4 (6oz) salmon fillets, skin on or off
- 2 Tbsp extra virgin olive oil
- 1 lemon zested and juiced, about 2 tsp lemon zest and 4 Tbsp lemon juice, divided between the salmon and couscous
- 1 tsp ras el hanout
- 1 tsp Kosher salt
For the couscous
- 2 Tbsp olive oil
- 2 shallots, thinly sliced into half moons
- 2 garlic cloves, finely chopped
- 1½ cups (90g) Moroccan couscous
- 1½ cups low-sodium chicken broth or vegetable broth, warmed
- ½ cup sliced almonds
- ½ cup fresh cilantro, roughly chopped, plus more for serving
- ⅓ cup raisins or dried cranberries
Instructions
- Cook the salmon. Preheat an oven to 350°F (175°C). Pat the salmon filets dry with a paper towel, then place on a parchment lined baking sheet. In a small bowl, whisk together 2 Tbsp olive oil, 2 Tbsp fresh lemon juice, 1 tsp ras el hanout, and 1 tsp Kosher salt. Brush this on top of the salmon fillets. Transfer to the preheated oven, then cook for 12-15 minutes, depending on how thick the salmon is. The internal temperature should reach 120°F (49°C). While the salmon cooks, make the couscous.
- Cook the couscous. Heat 2 Tbsp olive oil in a saucepan over medium-high heat. When hot, add sliced shallot and cook, stirring occasionally, until softened, about 2-3 minutes. Add 2 cloves chopped garlic, then cook 1 minute more. Stir in 1½ cups Moroccan couscous, give it a good stir. Pour in 1½ cups warm chicken broth or vegetable stock, then stir and cover with a tight lid. Remove from the heat and allow to sit for 5-7 minutes, or until the liquid has been absorbed.
- Finish the couscous. Use a fork to lightly fluff the couscous, then add 2 tsp lemon zest, 2 Tbsp fresh lemon juice, ½ cup sliced almonds, ½ cup chopped cilantro, and ⅓ cup raisins (or dried cranberries). Stir well, then taste and adjust seasoning, as needed. You can add 1-2 Tbsp olive oil to give it more of a sauce, if wanted.
- Assemble, then serve. Spoon some of the couscous onto each plate, then top with a salmon fillet. Garnish with additional fresh parsley, then enjoy immediately!
Notes
- Make ahead: Marinate salmon up to overnight; bake when ready (cook within 24 hours of purchase). Couscous salad can be made 1–2 days ahead and served warm or at room temp; store separately for up to 4–5 days.
- Storage: Refrigerate leftovers in an airtight container and enjoy salmon within 3 days.
- Freezing: Salmon can be frozen up to 2 months, though texture may change. Thaw overnight and reheat gently.
Nutrition
Calories: 282kcal | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 109mg | Sodium: 87mg | Potassium: 972mg | Vitamin A: 79IU | Calcium: 24mg | Iron: 2mg
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