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.

Chicken tagine with herbs & harissa olives

Mint	3 sprigs
Chicken, whole + Liver, trimmed, chopped	4 pounds
Onion, finely chopped	1 small
Garlic, minced	3 cloves
Parsley leaves	1 ½ cups
Cilantro leaves	1 cup
Butter	1 tablespoon
Coriander, ground	2 teaspoon
Turmeric	1 teaspoon
Ginger, ground	1 teaspoon
Saffron threads	Pinch
Salt, kosher
Pepper, freshly ground
Lemon, preserved, rind only, finely chopped	½
Olive oil, extra-virgin	2 tablespoons
Olives, green, pitted	1 cup
Harissa	1 tablespoon
Water	1 tablespoon
Crusty bread

1. In a small saucepan, cover the mint with 1 cup of water, and bring to a boil. 
2. Remove the pan from the heat, and let stand for 15 minutes. 
3. Stain the tea into a small bowl, and let cool. 
4. In a large pot, rub the mint tea all over the chicken. 
5. Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron, and enough water to cover the chicken. 
6. Season with salt and pepper, and bring to a simmer. 
7. Reduce the heat to moderately low, and simmer gently until the chicken is tender but not falling off the bone; about 45 minutes. 
8. Transfer the chicken to a rack set over a rimmed baking sheet. 
9. Strain the broth into a bowl; reserving the solids. 
10. In a pot, combine the solids with 8 cups of the broth. 
11. Add the chicken liver and lemon, and bring to a boil. 
12. Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes. 
13. Season with salt and pepper. 
14. Meanwhile, preheat to 425°F. 
15. Rub the chicken all over with the oil. 
16. Roast for about 30 minutes, until golden brown and crisp. 
17. Let rest for 10 minutes before carving. 
18. In a bowl, combine the harissa and 1 tablespoon water to create a paste, and then toss with the olives; coat evenly. 
19. Serve the chicken with the sauce, harissa olives, and crusty bread.

Recipe from Food&Wine Magazine, March 2015