Description
This quick and flavorful 30-minute Moroccan-Spiced Salmon and Couscous recipe features tender salmon fillets seasoned with aromatic Ras el Hanout and served over fluffy Moroccan couscous mixed with almonds, cilantro, and dried fruit. Perfect for a nutritious and vibrant dinner, it combines warm spices, zesty lemon, and sweet accents for a delightful balance.
Ingredients
Scale
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
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 the oven to 350°F. Pat the salmon fillets dry with a paper towel and place them 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 mixture over the top of the salmon fillets evenly. Bake in the preheated oven for 12-15 minutes, depending on the thickness, until the internal temperature reaches 120°F and the salmon is tender and flaky.
- Cook the couscous: While the salmon is cooking, heat 2 Tbsp olive oil in a saucepan over medium-high heat. Add sliced shallots and sauté for 2-3 minutes until softened. Add chopped garlic and cook for another 1 minute. Stir in the Moroccan couscous, then pour in the warm chicken or vegetable broth. Stir once and cover the saucepan with a tight-fitting lid. Remove from heat and let it sit for 5-7 minutes until the liquid is fully absorbed.
- Finish the couscous: Fluff the couscous lightly with a fork. 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 to combine. Taste and adjust the seasoning if needed. Optionally, add 1-2 Tbsp olive oil to moisten and add richness to the couscous.
- Assemble and serve: Spoon the couscous onto serving plates and top each with a baked salmon fillet. Garnish with additional fresh cilantro. Serve immediately to enjoy the tender, spiced salmon and the flavorful couscous.
Notes
- This Moroccan-Spiced Salmon is tender, flaky, and richly flavored with Ras el Hanout, a Moroccan spice blend that offers a warm, nutty, and earthy flavor without heat.
- The sweet and savory combination of the salmon with fruity couscous is a classic pairing that works beautifully together.
- You can substitute raisins with dried cranberries or another dried fruit of your preference for added sweetness and texture.
- Gluten-free option: Use gluten-free couscous or substitute with quinoa.
- This dish is dairy-free and suitable for a wholesome weeknight or special occasion meal.
Nutrition
- Serving Size: 1 salmon fillet with couscous
- Calories: 282 kcal
- Sugar: 8 g
- Sodium: 87 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 109 mg
