30-Minute Moroccan-Spiced Salmon and Couscous Recipe

If you’re looking for a meal that’s bursting with bold flavors yet super quick to whip up, you’ve got to try this 30-Minute Moroccan-Spiced Salmon and Couscous Recipe. I absolutely love how the fragrant spices and fresh lemon come together to create a dish that’s both elegant and comforting, perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.

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Ingredients You’ll Need

The ingredient list here is straightforward and thoughtfully chosen. Each element plays a key role in building that perfect balance of savory, citrusy, and slightly sweet flavors. And I’ll let you in on a little secret: fresh lemon juice really transforms the dish from good to amazing.

• Salmon fillets: Choose fresh, firm fillets, skin on or off depending on your preference.
• Extra virgin olive oil: Adds richness and helps the spices stick to the salmon.
• Lemon zest and juice: Fresh zest packs a flavorful punch, while the juice brightens the whole dish.
• Ras el hanout: This warm Moroccan spice blend is your tastebud’s new best friend.
• Kosher salt: Season simply to enhance natural flavors.
• Shallots: They cook down sweet and mellow, adding depth to the couscous.
• Garlic: A little goes a long way to boost the savory notes.
• Moroccan couscous: Small and fluffy, it’s perfect for soaking up all those wonderful flavors.
• Chicken or vegetable broth: Warm broth infuses the couscous with extra flavor—don’t skip this step!
• Sliced almonds: Adds a lovely crunch and nutty richness.
• Fresh cilantro: Provides a refreshing herbal lift and pretty green color.
• Raisins or dried cranberries: These little bursts of sweetness contrast beautifully with the spices.

Variations

I love tweaking this 30-Minute Moroccan-Spiced Salmon and Couscous Recipe to suit different moods or dietary needs. Don’t hesitate to make it your own—it’s one of the reasons I keep coming back to it!

• Spice it up: If you like a bit of heat, add a pinch of cayenne or sprinkle some chili flakes over the salmon before baking.
• Vegetarian twist: Swap salmon for roasted chickpeas or spiced tofu to keep the Moroccan vibe going green.
• Seasonal swaps: Change up the dried fruit—use chopped apricots or dried cherries when those are what you have on hand.
• Herbs swap: Sometimes I replace cilantro with fresh parsley or mint for a different herbal punch.

How to Make 30-Minute Moroccan-Spiced Salmon and Couscous Recipe

Step 1: Prep and Season Your Salmon

First things first, preheat your oven to 350°F. Pat those salmon fillets dry—this little step helps the spice rub stick and keeps the skin from getting soggy if you’re using skin-on. In a small bowl, whisk together olive oil, fresh lemon juice, ras el hanout, and kosher salt. Brush this fragrant mixture all over the salmon fillets. This is where the magic starts—don’t skip it! Place the salmon on a parchment-lined baking sheet and pop it in the oven. You’ll want to bake the salmon for about 12-15 minutes, depending on thickness. Aim for an internal temp of around 120°F for perfectly tender, flaky salmon.

Step 2: Sauté Shallots and Garlic for the Couscous Base

While the salmon bakes, heat olive oil in a saucepan over medium-high heat. Toss in your thinly sliced shallots first and cook until they’re soft and translucent—this usually takes about 2-3 minutes. Then add the finely chopped garlic and cook for another minute. This quick sauté infuses the couscous with a base of sweet and savory flavors you won’t want to miss.

Step 3: Cook the Couscous

Next, add the Moroccan couscous to the pan and give it a good stir so it’s coated with the oil and aromatics. Pour in the warmed chicken or vegetable broth, stir, and cover the pan tightly. Remove it from the heat and let it sit undisturbed for 5-7 minutes so all the liquid can absorb. When you lift the lid, you’ll see beautifully fluffy couscous that’s been soaking in all that flavor.

Step 4: Finish the Couscous With Freshness and Crunch

Fluff the couscous gently with a fork, then fold in lemon zest, fresh lemon juice, sliced almonds, chopped cilantro, and raisins or dried cranberries. This combination adds layers of texture and a lovely balance of savory, citrusy, and sweet notes. Give it a quick taste and adjust salt or olive oil as you like—sometimes I add a little more olive oil to give it a silky finish.

Step 5: Plate and Enjoy!

Spoon a generous mound of couscous onto each plate, then top with your perfectly cooked Moroccan-spiced salmon fillet. I like to sprinkle a bit more fresh cilantro on top for color and a fresh bite. Serve immediately while warm, and watch your family or friends marvel at how effortlessly delicious it is.

How to Serve 30-Minute Moroccan-Spiced Salmon and Couscous Recipe

Garnishes

I usually keep garnishes simple with extra chopped cilantro for freshness and a few lemon wedges on the side for an extra citrus boost. Sometimes I sprinkle a pinch of ground sumac for a tart pop, which adds a nice Middle Eastern touch that goes perfectly with the Moroccan spices.

Side Dishes

This dish shines so well on its own, but if I want to round out the meal, I pair it with a crisp green salad—like arugula with olives and a simple lemon vinaigrette—or some roasted vegetables such as harissa-spiced carrots or zucchini. Sometimes a dollop of plain Greek yogurt with a drizzle of olive oil on the side adds a cooling contrast too.

Creative Ways to Present

For special occasions, I like serving the salmon fillets on a large communal platter with a colorful bed of couscous scattered with almonds and dried fruit, garnished with fresh herbs. Adding edible flowers or thinly sliced radishes on top can make the presentation really pop and impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover salmon and couscous in separate airtight containers to maintain their best texture. The couscous holds up really well in the fridge for up to three days, and the salmon is best eaten within two days for optimal freshness.

Freezing

While I recommend enjoying this dish fresh, you can freeze cooked salmon fillets on their own by wrapping them tightly in foil or plastic wrap, then placing in a freezer-safe bag. Couscous texture changes after freezing, so I usually avoid freezing the whole dish together.

Reheating

To reheat, gently warm the couscous in a microwave or on the stovetop, adding a splash of broth or olive oil to keep it moist. For salmon, I prefer to warm it briefly in the oven at a low temperature or enjoy it cold in salads or wraps to maintain its flaky texture.

FAQs

Final Thoughts

This 30-Minute Moroccan-Spiced Salmon and Couscous Recipe quickly became one of my go-to dishes thanks to its vibrant flavors and simplicity. I remember the first time I tried it, I was surprised at how such simple ingredients could come together into something so special. I highly recommend you give it a try—you’ll be amazed at how effortlessly it elevates your weeknight dinner game while delighting your taste buds every time.

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