Harissa-Spiced Salmon with Israeli Couscous

Food & Wine's Justin Chapple combines spicy harissa and sweet agave to make a delicious rub for his crisp-skinned salmon fillet.

  • Total Time:
  • Servings: 4
KEY: Dinner, Middle Eastern, Staff Favorite

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  • 1 cup Israeli couscous
  • Kosher salt
  • Pepper
  • 1/2 cup plus 1 tablespoon chopped chives
  • 1/2 cup chopped mint
  • 1/2 cup chopped parsley
  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pound salmon fillet in 1 piece, cut from the tail end
  • 2 tablespoons harissa
  • 1 tablespoon agave

How to make this recipe

  1. Preheat the oven to 400°. Bring a medium saucepan of water to a boil. Add the couscous and a pinch of salt and cook, stirring, until al dente, 
10 minutes. Drain well; let cool. 

  2. In a bowl, toss the couscous with 1/2 cup of the chives, the mint, parsley, lemon juice and oil. Season with salt and pepper.

  3. Gently curl the salmon over the edge of a ceramic baking dish, skin side up. Make 5 or 6 slashes in the fillet about 1/2 inch deep. In a bowl, whisk the harissa, agave and the remaining chives. Rub all over the salmon and in the slashes; season with salt and pepper.

  4. Transfer the fish, skin side up, to a foil-lined baking sheet. Roast for 8 minutes, until barely cooked. Turn on the broiler and broil for 3 to 5 minutes, until nearly cooked through and the skin is crisp. Cut the salmon into 4 pieces and serve with the couscous.

Contributed By Published March 2016

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