Harissa-spiced salmon with Israeli couscous

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

Couscous, Israeli	1 cup
Chives	½ cup + 2 tablespoons
Mint, chopped	½ cup
Parsley, chopped	½ cup
Lemon juice, freshly squeezed	2 ½ tablespoons
Oil, extra-virgin olive	1 tablespoon + 2 tablespoons
Salt, kosher
Pepper, freshly ground
Salmon fillet, skin-on	1 ½ pounds
Harissa paste	3 tablespoons
Agave	1 ½ tablespoons

1. In a large pot over medium heat, warm 1-tablespoon oil, and then add the couscous, stirring to coat.
2. Cook until lightly toasted and golden brown, about 2 minutes.
3. Add 1 ½-cup water or broth, and simmer until the liquid is absorbed and the couscous is cooked through, about 10 minutes; fluff with a fork and side aside until cooled.
4. Preheat your oven in Broil mode setting 3 (low, if you got it), with a rack place in the second position from the top. 
5. In a bowl, toss the couscous with ½-cup chives, mint, parsley, lemon juice, and oil; season with salt and pepper. 
6. With the skin side up, make five to six slashes in the salmon fillet about ½ inch deep. 
7. 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. 
8. Transfer the fish, skin side up, to a broiler pan with insert (use parchment paper if necessary). 
9. Broil the fillet for 10 to 12 minutes, until nearly cooked through and the skin is crisp. 
10. Cut the salmon into four to six pieces, and serve with the couscous. 

Recipe adapted from Food&Wine Magazine, March 2021.

Beef, beet, & orange tagine with couscous

Ghee	2 tablespoons
Garlic, crushed	8 cloves
Onion, red, halved lengthwise, sliced with the grain	1
Ginger, peel, finely chopped	1 ½-inch piece
Chile, red, seeded, sliced	1
Coriander seeds, crushed	2 teaspoons
Cinnamon sticks	2
Beets, peeled, quartered	4
Beef, lean, cut into bite-sized cubes	1 pound
Oranges, thin-skinned, cut into segments	2
Honey, dark, runny	1 tablespoon
Orange flower water	2 tablespoons
Butter, unsalted	1 tablespoon
Pistachios, shelled	3 tablespoons
Parsley, leaves roughly chopped	1 bunch
Salt, sea
Pepper, freshly ground
Couscous
Couscous, rinsed, drained	2 cups
Salt, sea	½ teaspoon
Water, warm	1 2/3 cups
Olive oil	2 tablespoons
Butter, broken into little pieces	2 tablespoons + 1 tablespoon
Almonds, slivered, blanched	3 tablespoons

1. Melt the ghee in the tagine base over medium-high heat. 
2. Add the onion, garlic, and ginger, and stir until they begin to color. 
3. Add the chile, coriander seeds, and cinnamon sticks. 
4. Add the beets, and sauté for 2 to 3 minute. 
5. Toss in the beef, and sauté for 1 minute. 
6. Pour in enough water to almost cover the beef and beets, and bring to a boil. 
7. Reduce the heat, cover, and simmer for 1 hour, until the meat is very tender. 
8. Add the orange segments, honey, and orange flower water. 
9. Season to taste with salt and pepper. 
10. Cover, and continue cooking for 10 to 15 minutes. 
11. Melt the butter in a small saucepan, and toss in the pistachios, stirring them over medium heat until they turn golden brown. 
12. Sprinkle them over the tagine along with the parsley. 

Couscous

1. Preheat the oven to 350°F. 
2. Tip the couscous into an ovenproof dish. 
3. Stir the salt into the water, and pour it over the couscous. 
4. Leave to absorb the water for about 10 minutes. 
5. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them. 
6. Scatter the butter over the surface, and cover with foil or wet parchment paper. 
7. Bake about 15 minutes, until the couscous is heated through. 
8. Meanwhile, melt the butter in a skillet over medium heat. 
9. Add the almonds, and cook, stirring, until they begin to turn golden. 
10. Drain on paper towels. 
11. Remove the couscous from the oven, and fluff up the grains with a fork. 
12. Tip onto a plate to pile it into a high mound, and sprinkle the almonds over the top. 

Recipe from Tagines & Couscous by Ghillie Basan.

North African fish stew

Olive oil, extra-virgin	¼ cup
Onions, red, medium size, thinly sliced	2
Raisins, golden	2 tablespoons
Cashews, salted, roasted	¼ cup
Bell pepper, thinly sliced	1 red 1 yellow
Tomatoes, medium size, peeled, seeded, sliced crosswise 1-inch thick	4
Ras el hanout (Moroccan spice blend)	1 tablespoon
Vegetable stock	1 ½ cups
Catfish or tilapia fillets, cut into 1 ½-inch cubes	1 ½ pounds
Salt
Black pepper, freshly ground
Couscous	2 cups
Cinnamon, ground	½ teaspoon
Cumin, ground	½ teaspoon
Butter, unsalted	1 tablespoon
Water, boiling	2 cups
Scallions, thinly sliced	2

1. In a large, deep skillet, heat 2 tablespoons of the oil.
2. Add half of the onions, and cook over moderate heat, stirring, until browned; about 8 minutes.
3. With a slotted spoon, transfer to a bowl.
4. Add the raisins and cashews to the skillet, and cook for 1 minute; transfer to the bowl.
5. Add the remaining oil to the skillet, and then the remaining onions with the bell peppers.
6. Cook until softened, about 7 minutes.
7. Add the tomatoes, ras el hanout (recipe follows), and stock; cover and cook for 10 minutes.
8. Season fish with salt and pepper, and add to the skillet.
9. Cook over moderately high heat until the fish is cooked, about 5 minutes.
10. Place the couscous in a bowl, and toss with cinnamon and cumin.
11. Add hot water, cover, and let stand for 10 minutes.
12. Stir in butter, salt, and freshly ground pepper.
13. Spoon couscous into bowls, top with stew, and then garnish with cashew-raisin mixture and scallions.

Recipe by Cat Cora, published in Food & Wine, February 2012.
Ras el hanout

Ginger, ground	2 teaspoons
Cardamom, ground	2 teaspoons
Mace, ground	2 teaspoons
Cinnamon, ground	1 teaspoon
Coriander seeds, ground	1 teaspoon
Allspice, ground	1 teaspoon
Nutmeg, ground	1 teaspoon
Turmeric, ground	1 teaspoon
Black pepper, freshly ground	½ teaspoon
White pepper, freshly ground	½ teaspoon
Cayenne pepper, ground	½ teaspoon
Anise seeds, ground	½ teaspoon
Cloves, ground	¼ teaspoon

1. Blend all the spices together in a bowl.
2. Store in a glass, air-tight jar in a dry, dark place.