Description
This 30-Minute Moroccan-Spiced Salmon with Couscous is a flavorful and quick dinner option featuring tender salmon fillets seasoned with aromatic ras el hanout spice, baked to perfection, and served over fluffy Moroccan couscous mixed with almonds, cilantro, and sweet dried fruit. A wholesome, dairy-free, and vibrant meal perfect for a healthy weeknight.
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)
- 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 salmon fillets evenly. Bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 120°F and the salmon is tender and flaky.
- Cook the couscous: While the salmon is baking, heat 2 Tbsp olive oil in a saucepan over medium-high heat. Add the sliced shallots and cook for 2-3 minutes, stirring occasionally, until softened. Add the chopped garlic and cook for an additional minute. Stir in the couscous thoroughly, then pour in the warmed chicken or vegetable broth. Stir once, cover tightly with a lid, remove from heat, and let sit for 5-7 minutes until the liquid is fully absorbed.
- Finish the couscous: Fluff the couscous gently with a fork. Stir in 2 tsp lemon zest, 2 Tbsp fresh lemon juice, sliced almonds, chopped cilantro, and raisins or dried cranberries. Mix well and adjust seasoning to taste. Optional: add 1-2 Tbsp olive oil if you prefer a more saucy texture.
- Assemble and serve: Spoon the prepared couscous onto plates and place a baked salmon fillet on top. Garnish with extra fresh cilantro and serve immediately for a warm, satisfying meal.
Notes
- This dish is tender, flaky, and boldly flavored with the warm, aromatic ras el hanout spice blend that adds a nutty, earthy taste without heat.
- The sweet couscous with raisins or dried cranberries perfectly complements the savory salmon.
- It is a dairy-free recipe suitable for those looking for a healthy, balanced meal.
- Use skin-on salmon for extra crispiness or skinless for easier eating, as preferred.
- Adjust the amount of lemon and olive oil to suit your taste for brightness and moisture in the couscous.
Nutrition
- Serving Size: 1 salmon fillet with couscous
- Calories: 282 kcal
- Sugar: 6 g
- Sodium: 87 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 109 mg
