Moroccan Chermoula Salmon with Saffron Couscous is a delightful fusion of North African flavors that is both aromatic and flavorful. The dish features succulent salmon fillets marinated in a vibrant chermoula sauce, made from a blend of herbs, spices, and citrus, giving it a zesty and earthy taste. Paired with saffron-infused couscous, this dish offers a warm, spiced aroma and a rich, golden hue. Saffron adds a subtle floral note, complementing the robust flavors of the chermoula. This dish is cherished for its balance of spices and the tender, flaky texture of the salmon, making it a favorite among seafood lovers. It’s perfect for a special dinner yet simple enough for a weekday meal, showcasing the essence of Moroccan cuisine.
Moroccan Chermoula Salmon with Saffron Couscous
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
650 Kcal
Calories
45 Grams
Protein
32 Grams
Total Fat
6 Grams
Saturated Fat
48 Grams
Carbohydrates
5 Grams
Dietary Fiber
800 Mg
Sodium
25 Mg
Vitamin C
Directions
Step 1
In a bowl, combine parsley, cilantro, garlic, paprika, cumin, juice of lemon, 2 tbsp olive oil, salt, and pepper to make the chermoula.
Step 2
Marinate the salmon pieces in the chermoula for at least 30 minutes to absorb flavors.
Step 3
In a pot, bring 3 cups of water to a boil. Add the saffron and remaining olive oil.
Step 4
Add couscous to the pot, cover, and remove from heat. Let it sit for 10 minutes, then fluff with a fork.
Step 5
Preheat oven to 180°C. Place salmon on a baking sheet and bake for 12-15 minutes until cooked through.
Step 6
Serve the salmon over a bed of saffron couscous, garnished with lemon wedges and additional herbs if desired.
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