Description
Tender salmon with vibrant Israeli couscous, chickpeas, and a spicy harissa kick. A quick, flavorful weeknight meal.
Ingredients
Units
Scale
- 1 lbs (454 g) salmon fillets
- 3 tbsp olive oil
- Kosher salt
- 1 yellow onion
- 1 cups (237 ml) Israeli couscous
- 1 can (425 g) chickpeas
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/4 tsp Kosher salt
- 2 cups (473 ml) baby kale
- 1/4 cups (60 ml) raisins
- 2 tbsp lemon juice
- 1-2 tbsp harissa
Instructions
- Preheat oven to 375°F (190°C).
- Place salmon on a baking sheet and drizzle with 1 tablespoon olive oil and Kosher salt. Bake for 12-15 minutes, depending on thickness, until just barely pink.
- Cook Israeli couscous in a small saucepan based on packaging instructions.
- Heat remaining 2 tablespoons olive oil in a medium-sized skillet over medium-high heat. Add onions and cook until translucent. Stir in chickpeas, turmeric, cumin, cinnamon, paprika, and salt. Toss everything to coat, then stir in baby kale. Cook until kale has wilted, about 3-4 minutes. Remove from heat, stir in raisins and lemon juice. Adjust seasoning to taste.
- Divide couscous and chickpea mixture among four plates. Top with salmon and drizzle with harissa.
Notes
- For a richer flavor, marinate the salmon in half of the harissa for 30 minutes before baking.
- If you don’t have Israeli couscous, quinoa or brown rice are excellent substitutes.
- Store leftover salmon and couscous separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 6
- Protein: 30
- Cholesterol: 100