Recipe Photo
🍽️ Mediterranean
⏱ 25 min
👥 4
Instructions
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a small bowl, combine harissa paste, 1 tablespoon olive oil, lemon juice, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3
Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet. Spread the harissa mixture evenly over the top of each salmon fillet.
4
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5
While the salmon bakes, prepare the couscous. In a medium saucepan, bring the chicken or vegetable broth, 1 tablespoon olive oil, and 1/2 teaspoon salt to a boil.
6
Remove the saucepan from the heat, stir in the instant couscous, cover tightly, and let stand for 5 minutes.
7
While the couscous steeps, chop the fresh parsley, fresh mint, dice the cucumber, and halve the cherry tomatoes.
8
After 5 minutes, uncover the couscous and fluff with a fork. Stir in the chopped parsley, mint, diced cucumber, and halved cherry tomatoes.
9
Divide the couscous among four plates. Top each serving with a harissa salmon fillet. Serve immediately with lemon wedges.
Notes
For extra spice, add a pinch of red pepper flakes to the harissa marinade. Feel free to add other Mediterranean-inspired vegetables to the couscous, such as chopped bell peppers or Kalamata olives. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.