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Saturday, April 3

Harissa-spiced salmon with Israeli couscous

Active: 10 minutes; Total: 30 minutes; Serves: 4 to 6

Couscous, Israeli, cooked, cooled

1 cup


½ cup +
2 tablespoons

Mint, chopped

½ cup

Parsley, chopped

½ cup

Lemon juice, freshly squeezed

2 ½ tablespoons

Oil, extra-virgin olive

2 tablespoons

Salt, kosher

Pepper, freshly ground

Salmon fillet, skin-on

1 ½ pounds

Harissa paste

3 tablespoons


1 ½ tablespoons

  1. Preheat your oven in Broil mode setting 3 (low, if you got it), with a rack place in the second position from the top. 
  2. In a bowl, toss the couscous with ½-cup chives, mint, parsley, lemon juice, and oil; season with salt and pepper. 
  3. With the skin side up, make five to six slashes in the salmon fillet about ½ inch deep. 
  4. In a bowl, whisk the harissa, agave, and 2-tablespoons chives; rub all over the salmon and in the slashes, then season with salt and pepper. 
  5. Transfer the fish, skin side up, to a broiler pan with insert (use parchment paper if necessary). 
  6. Broil the fillet for 10 to 12 minutes, until nearly cooked through and the skin is crisp. 
  7. Cut the salmon into four to six pieces, and serve with the couscous. 
Recipe adapted from Food&Wine Magazine, March 2021.

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