Harissa-Honey Salmon with Jeweled Couscous
Kick off Week 23 with a dinner that perfectly balances sweet, spicy, and savory flavors! This Harissa-Honey Salmon paired with a vibrant, jewel-toned pearl couscous brings an exciting twist to your usual weeknight routine. It is a quick yet incredibly flavorful culinary adventure that will leave everyone at the table wanting more.
Ingredients
- Salmon fillets4 pcs
- Harissa paste2 tbsp
- Honey2 tbsp
- Pearl couscous250 g
- Vegetable broth400 ml
- Pomegranate seeds100 g
- Fresh mint1 bunch
- Feta cheese100 g
- Lemon1 pc
Instructions
Preheat your oven to 200°C. In a small bowl, whisk together the harissa paste, honey, and the juice of half the lemon until smooth and well combined.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the harissa-honey glaze generously over each fillet. Bake for 12-15 minutes until the salmon is cooked through and easily flakes with a fork.
While the salmon is baking, bring the vegetable broth to a boil in a medium saucepan. Stir in the pearl couscous, reduce the heat to a simmer, cover, and cook for 10-12 minutes until tender. Drain any excess liquid if necessary.
Fluff the cooked couscous with a fork. Gently fold in the pomegranate seeds, crumbled feta cheese, and finely chopped fresh mint. Squeeze the remaining lemon juice over the mixture and toss lightly.
Divide the vibrant jeweled couscous evenly among four plates. Top each mound of couscous with a beautifully glazed salmon fillet, and garnish with a few extra mint leaves.
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