Spicy Salmon with Israeli Couscous & Chickpeas

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

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

What You'll Need
  • 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
  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.

5 Reviews

Zenqi February 6, 2022
Honestly, I'm surprised this recipe was even listed. In my and my husband's opinion, this was a waste of great salmon. We ate it, but that's about it. As is, the cous cous was blaa. I had to add a lot of salt, more cinnamon, cumin, paprika and raisins. Still, it was "empty." Additionally, cooking the salmon as recommended, it just didn't go with the cous cous. Like, a total mismatch. I used high quality salmon from our local fish market, organic veggies, high quality fresh spices, imported rose harissa and I am an experienced cook, so it's not a problem with the ingredients, or my lack of skill. Still, I just couldn't tweak it enough to make an improvement that saved the dish.

However, that being said, I loved the textures of the cous cous, chickpeas and the chopped kale. I would make something similar in the future, changing up the spices and perhaps serving it with grilled lamb. And the salmon was cooked perfectly (but it just didn't go with the flavor profile of the cous cous).
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