Chermoula Salmon with Lemon‑Parsley Couscous and Harissa Yogurt

Ingredients

Contains gluten, dairy, fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Make the chermoula: put parsley, cilantro, garlic, lemon juice, 3 tbsp olive oil, cumin, paprika, cayenne and 1 tsp salt into a food processor or blender and pulse to a coarse sauce (it should be spreadable but still textured).

2. 2

   Spoon out and reserve 2 tablespoons of the chermoula for finishing the salmon later.

3. 3

   Brush or rub the remaining chermoula evenly over both sides of the salmon fillets.

4. 4

   Let the salmon rest to marinate while you start the couscous.

   8 min
5. 5

   Bring the 1.5 cups broth to a simmer in a small saucepan with 1 tbsp olive oil and a pinch of salt.

   2 min
6. 6

   Remove the saucepan from the heat, stir in the couscous and butter (if using), cover tightly and let stand until the liquid is absorbed.

   5 min
7. 7

   Fluff the couscous with a fork, then stir in 1 tbsp chopped parsley and the lemon zest; taste and adjust salt.

8. 8

   Whisk the harissa yogurt: combine the yogurt, harissa and 1 tsp lemon juice in a small bowl; season with a little salt.

9. 9

   Heat a large nonstick or well-seasoned skillet over medium-high heat and add 1 tbsp olive oil.

   1 min
10. 10

    Pat the marinated salmon dry if needed and season lightly with a little extra salt on the flesh side.

11. 11

    Place salmon skin-side down in the hot skillet and cook without moving until the skin is crisp and the fish is cooked most of the way through, about 5 minutes.

    5 min
12. 12

    Flip the fillets, brush the tops with the reserved 2 tablespoons chermoula, and cook 3–4 minutes more until the salmon reaches your desired doneness.

    4 min
13. 13

    Remove salmon to a plate and let rest 2 minutes.

    2 min
14. 14

    Divide the couscous among plates, top each with a salmon fillet, spoon a little harissa yogurt alongside and drizzle any pan juices or extra chermoula over the fish; garnish with parsley and lemon wedges.