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. Slideshow:  More Seafood Recipes 

Harissa-Spiced Salmon with Israeli Couscous
Photo: © John Kernick
Total Time:
50 mins


  • 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


  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.

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