Harissa-Glazed Salmon with Warm Couscous & Charred Lemon
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1 cupcouscous
- 1½ cupsvegetable broth
- 2 tablespoonsharissa paste
- 1 tablespoonhoney
- 3 tablespoonsolive oil
- 2lemon
- ½ mediumred onion
- ¼ cup packedfresh cilantro
- ·salt
- ·black pepper
Prep
- 01
Halve 2 lemons lengthwise.
- 02
Dice 0.5 medium red onion.
- 03
Chop 0.25 cup fresh cilantro.
Method
- 01
Preheat oven to 425°F. Line a baking sheet with foil or parchment.
- 02
In a small bowl, whisk together harissa paste, honey, and 1 tablespoon olive oil to make a glaze.
- 03
Pat salmon fillets dry and place skin-side down on the prepared baking sheet. Season with salt and pepper, then brush the harissa glaze over the flesh side of each fillet.
- 04
Roast salmon for 12–14 minutes, until it flakes easily with a fork and is cooked through.
- 05
While salmon cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the halved and charred lemon halves, cut-side down, and cook for 3–4 minutes until lightly blackened. Set aside.
- 06
In the same skillet, bring vegetable broth and a pinch of salt to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
- 07
Divide couscous among bowls. Top each with a salmon fillet. Scatter diced red onion and cilantro over and around the salmon. Serve with a charred lemon half for squeezing.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper to the harissa glaze or sprinkle red pepper flakes over the finished bowls. For a cooling contrast, dollop Greek yogurt or labneh on the side. A splash of pomegranate molasses stirred into the couscous adds fruity complexity.
Harissa varies in heat; if you prefer milder spice, reduce to 1 tablespoon and add an extra 1/2 tablespoon honey for sweetness. The recipe reheats poorly, so cook and serve fresh.