Garlic Lemon Salmon & Pearl Couscous

Toaster-oven salmon with Moroccan-spiced pearl couscous and lebneh-za’atar sauce.

Prep
10 minutes
Cook
25 minutes
Serves
4

Ingredients

Couscous

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 carrot, chopped into small cubes
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon celery salt
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • Cayenne pepper, optional, to taste
  • 6 Peppadew piquante peppers, chopped (mild or hot)
  • 1 cup chicken stock or vegetable stock
  • A good handful fresh parsley, chopped
  • ⅔ cup instant pearl couscous

Salmon

  • 1.5 lbs salmon
  • 2 lemons
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Sauce

  • ½ cup lebneh (or Greek yogurt)
  • 1 tablespoon dry za’atar seasoning

Method

  1. Preheat the toaster oven to 450°F. Slice one lemon very thin. Place the salmon on an aluminum foil–covered baking tray. Cover with 1 tablespoon olive oil, salt, and pepper, and spread the sliced lemon over the top.
  2. In a large skillet, heat the oil over medium heat.
  3. Add red onion, yellow pepper, and carrot; sauté 10–15 minutes until browned and tender.
  4. Place the salmon in the toaster oven for 12–14 minutes; take it out when it needs about one more minute to cook.
  5. Return to the sautéed vegetables. Add the garlic (save some for the salmon) and sauté another minute.
  6. Mix in salt, pepper, paprika, coriander, turmeric, celery salt, cumin, cinnamon, and cayenne (if using). Stir-fry until fragrant, about a minute.
  7. Stir in the piquante peppers, then the stock, scraping any brown bits from the pan. Bring to a boil.
  8. Reduce heat to a simmer. Add the couscous. Stir and cover for 8–10 minutes.
  9. While the salmon and couscous cook, mix the lebneh and za’atar for the sauce.
  10. When the salmon has one minute left, take it out, remove the lemon slices, and spread the remaining garlic on the surface. Cook one more minute or until done.
  11. Plate the salmon, couscous, and a lemon wedge. Sprinkle with chopped parsley and serve the sauce on the side.

Inspired by the original recipe

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