Name: Salmon with Chermoula Sauce and Couscous
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 cup packed fresh cilantro; 1/4 cup packed fresh parsley leaves, plus 2 tablespoons chopped; 2 cloves garlic; 2 teaspoons ground cumin; 2 teaspoons ground coriander; Finely grated zest and juice of 1 lemon, plus wedges for serving; 6 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1/2 small zucchini, finely chopped; 2 teaspoons spicy harissa sauce (such as Mina); 1 cup couscous; 4 5-ounce salmon fillets (about 1 inch thick)

Directions

Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.

Photograph by Andrew Purcell

Salmon with Chermoula Sauce and Couscous

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