Salmon with chermoula and couscous

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 510, total fat 24 G., saturated fats 4 G., proteins 35 G., carbohydrates 37 G., fiber 4 G., cholesterol 66 mg, sodium 457 mg, sugar 1 G.

The best way to use up cilantro and parsley left in the fridge is to make a spicy and flavorful herb sauce. Moroccan chermoula combines fresh herbs with aromatic spices, including cumin and coriander, making it a wonderful serving sauce or marinade for meat, chicken, or seafood. Try this pan-fried salmon fillet with chermoula and couscous. It's absolutely delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups fresh cilantro, tightly packed
1/4 cup tightly packed parsley leaves + 2 tablespoons chopped parsley
2 cloves of garlic
2 tsp ground cumin
2 tsp ground coriander
Finely grated zest and juice of 1 lemon, plus lemon wedges for serving
6 tablespoons extra-virgin olive oil
Half a small zucchini, finely chopped
2 tsp hot harissa
1 cup couscous
4 salmon fillets, weighing 140 g each (approximately 2 cm thick)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, couscous grain, zucchini, lemon, harissa sauce, cumin, coriander

Cooking the dish according to the recipe:

Prepare the chermoula:

In a food processor, combine the cilantro, 1/4 cup parsley leaves, garlic, 1 teaspoon cumin, 1 teaspoon coriander, and lemon zest and juice. Puree. While the processor is processing, slowly pour in 1/4 cup olive oil and pulse until smooth. Season with salt and pepper to taste.
Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, for 1 minute. Add the harissa, 1 1/4 cups water, and a large pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat, and let stand for 5 minutes; fluff with a fork. Stir in 2 tablespoons chopped parsley; season with salt to taste.

Sprinkle the salmon with the remaining 1 teaspoon of cumin and coriander, and a few pinches of salt and black pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Add the fish and cook until golden brown, 3–4 minutes per side. Divide among plates and top with chermoula. Serve with couscous and lemon wedges.

Author of the recipe - Jackie Ji Yoon Park is a food stylist and recipe developer at Food Network.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Food processor / Summer dishes / Main courses / Cereals, legumes / Vegetables and mushrooms / Fish and seafood / Moroccan cuisine