Harissa salmon with couscous
Smoky, spicy harissa and honey glaze on roasted salmon over fluffy lemon herb couscous, with barely any effort.
- 25 min total
- 10 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $6.06 a serving
- 780 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 2 salmon fillets, about 6 oz each
- 1½ tbsp harissa
- 1 tsp honey
- ¾ cup vegetable broth
- ¾ cup couscous
- 1 lemon, zested, half juiced, half cut into wedges
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
- ¼ cup plain Greek yogurt
From your pantry
- 2 tbsp olive oil, divided
- ¾ tsp salt, divided
Each serving has about 780 calories, 47 g protein, 60 g carbs and 38 g fat, and costs about $6.06 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
- No plain Greek yogurt? Plain yogurt or sour cream works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a small with foil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the harissa, honey, 1 tablespoon of the oil and ¼ teaspoon of the salt together.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the salmon dry, set it on the pan and spread the harissa mix over the tops.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
for 10 to 13 minutes, until the salmon flakes easily in the thickest part.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 11 min 30 sec
Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Meanwhile, bring the broth, the rest of the oil and the rest of the salt in a small over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
in the couscous, cover, take it off the heat and let it sit for 5 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 5 min
Dolly’s tip: Couscous cooks by soaking. Lid on, heat off, and it’s done.Fluff the couscous with a fork and in the lemon , lemon juice, parsley and mint.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Serve the salmon on the couscous with a spoonful of yogurt and the lemon wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
