Crispy Harissa Salmon with Pistachio Couscous
Spice up Week 17 with this vibrant and exciting dinner that perfectly balances sweet heat and refreshing citrus. Flaky salmon glazed with fiery harissa meets a nutty, herb-infused pistachio couscous for an unforgettable flavor journey. It is a quick yet restaurant-quality meal that easily breaks the routine of standard weekday dinners.
Ingredients
- Salmon fillets4 pcs
- Rose Harissa paste3 tbsp
- Honey1 tbsp
- Couscous200 g
- Vegetable broth250 ml
- Shelled pistachios50 g
- Fresh mint1 bunch
- Lemon1 pcs
- Olive oil2 tbsp
- Sea salt1 tsp
Instructions
Preheat your oven to 200°C (400°F). In a small bowl, whisk together the harissa paste and honey. Place the salmon fillets on a plate, rub the spicy-sweet glaze evenly over the top of each fillet, and let them rest for 10 minutes.
Bring the vegetable broth to a rolling boil in a small saucepan. Pour the dry couscous into a heatproof bowl, pour the boiling broth over it, cover tightly with a lid or plastic wrap, and let it steam undisturbed for 5 minutes.
Place the marinated salmon fillets onto a baking tray lined with parchment paper. Bake in the preheated oven for 12 to 15 minutes, or until the fish is cooked through, caramelized on top, and flakes easily with a fork.
Uncover the steamed couscous and gently fluff it with a fork to separate the grains. Roughly chop the pistachios and mint leaves, then fold them into the couscous along with the olive oil, lemon zest, and lemon juice. Season with sea salt to taste.
Divide the vibrant pistachio and herb couscous equally among four plates. Carefully top each portion with a hot, harissa-glazed salmon fillet. Serve immediately and enjoy a truly exciting culinary experience.