Spicy Salmon with Israeli Couscous & Chickpeas

February 19, 2017
4 Ratings
Photo by Vicky | Things I Made Today
Author Notes

Baked spicy salmon served with nutty Israeli couscous & chickpeas and drizzled with harissa —Vicky | Things I Made Today

  • Serves 4
  • 1 pound salmon fillets
  • 3 tablespoons olive oil, divided
  • Kosher salt
  • 1 yellow onion, sliced thin
  • 1 cup Israeli couscous, dry
  • 1 15 ounces can chickpeas, rinsed and drained
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon Kosher salt
  • 2 cups baby kale
  • 1/4 cup raisins, chopped
  • 2 tablespoons lemon juice
  • 1-2 tablespoons harissa
In This Recipe
  1. Preheat oven to 375.
  2. Place salmon on a baking sheet and drizzle with 1 tablespoon olive oil and Kosher salt. Bake for 12-15 minutes, depending on thickness, until just barely pink.
  3. In a small saucepan, cook Israeli couscous based on packaging instructions.
  4. Meanwhile, heat remaining 2 tablespoons olive oil in a medium sized skillet over medium high heat. Add onions and cook until translucent. Stir in chickpeas, turmeric, cumin, cinnamon, paprika, and salt. Toss everything to coat, then stir in baby kale. Cook until kale has wilted, about 3-4 minutes. Remove from heat, stir in raisins and lemon juice. Adjust seasoning to taste.
  5. To plate, divide couscous and chickpea mixture among four plates. Top with salmon and drizzle with harissa.

See what other Food52ers are saying.

4 Reviews

NXL October 31, 2020
This is just delicious! I love that there is a small portion of salmon plus other proteins. Also, I try to include greens in every dinner, so this was perfect. I didn't have harissa sauce, so I used harissa spice mixed with tomato sauce, olive oil and water.
ellenl June 4, 2020
This is a great recipe! Very flavorful, and healthy. Our family loves couscous so this is right up our alley.
ellenl June 4, 2020
This is a great recipe! Very flavorful, and healthy. Our family loves couscous (and they hate quinoa) so this is right up our alley.
NC July 24, 2019
This is a direct rip-off of the Marc Murphy recipe of salmon, red quinoa and arugula salad on Epicurious with some shortcuts and 1/2 the spice amounts. It isn't as good. Use the original recipe