Moroccan-Spiced Salmon with Couscous

Warm spices coat tender salmon fillets that sear to a golden crust, their edges crisping while the center stays just barely translucent. The couscous underneath soaks up lemony pan juices and cradles sweet bell peppers and zucchini that have softened in olive oil. Turmeric and paprika give everything a sunset glow, cumin adds earthy depth, and that final squeeze of lemon pulls it all together. It feels like a special-occasion dish but comes together in under half an hour.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
20 minutes
Total time
30 minutes

Ingredients

  • 4 (6 oz each) salmon fillets, skin-on or skinless, patted dry
  • 1½ tsp ground cumin
  • 1½ tsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 4 tbsp olive oil, divided
  • 1½ cups couscous (regular or whole wheat)
  • 2 cups vegetable stock (or water)
  • 1 large red bell pepper, seeded and diced
  • 1 large yellow bell pepper, seeded and diced
  • 1 medium zucchini, diced
  • 3 cloves garlic, minced
  • 1 large lemon, cut into wedges
  • ¼ cup fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Combine 1½ tsp ground cumin, 1½ tsp smoked paprika, 1 tsp ground turmeric, 1 tsp kosher salt, and ½ tsp black pepper in a small bowl.
  2. Pat 4 salmon fillets (6 oz each) dry with paper towels, then rub the spice mixture all over both sides of each fillet. Press gently so the spices stick.
  3. Seed and dice 1 large red bell pepper and 1 large yellow bell pepper.
  4. Dice 1 medium zucchini.
  5. Mince 3 cloves garlic.
  6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  7. Add the 4 spiced salmon fillets to the skillet, skin-side down if they have skin. Sear without moving them for 4 minutes, until the edges turn golden and the bottom develops a crust.
  8. Flip the salmon and cook for another 3 to 4 minutes, until the flesh flakes easily but the very center is still slightly translucent. Transfer to a plate and tent loosely with foil.
  9. While the salmon rests, bring 2 cups vegetable stock to a boil in a medium saucepan.
  10. Stir in 1½ cups couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes to absorb all the liquid.
  11. While the couscous steams, wipe out the skillet you used for the salmon. Heat 2 tbsp olive oil over medium heat.
  12. Add the 1 large red bell pepper (diced) and 1 large yellow bell pepper (diced) to the skillet. Sauté for 4 minutes, stirring occasionally, until they start to soften.
  13. Add the 1 medium zucchini (diced) and 3 cloves garlic (minced) to the skillet. Cook for another 2 to 3 minutes, until the zucchini is tender and the garlic smells fragrant.
  14. Fluff the couscous with a fork, then pour it into the skillet with the vegetables. Toss everything together gently.
  15. Squeeze the juice of half the lemon over the couscous mixture and toss again. Taste and add more salt or lemon juice if needed.
  16. Divide the couscous among four plates, top each with a salmon fillet, and garnish with ¼ cup chopped fresh cilantro if using. Serve with the remaining lemon wedges on the side.