HARISSA-SPICED SALMON WITH ISRAELI COUSCOUS
From: Food & Wine Magazine
1 C Israeli couscous
½ C Chopped chives, plus 1 Tbsp
1 Tbsp Dried mint, crushed
1 Tbsp Dried parsley, crushed
2½ Tbsp Fresh lemon juice
2 Tbsp Extra-virgin olive oil
1½ lb Salmon fillet in 1 piece, cut from tail end
2 Tbsp Harissa
1 Tbsp Agave
Kosher Salt & Pepper, to taste
Preheat oven to 400˚F. Bring a medium saucepan of water to boil. Add couscous and a pinch of salt; cook, stirring occasionally until al dente, or 10 minutes. Drain well and let cool.
In a bowl, toss the couscous with ½ cup of chives, mint, parsley, lemon juice and oil. Season with salt and pepper.
Place salmon, skin side up on a large plate. Score the salmon, skin side, 5- 6 times about ½” deep. In a bowl, whisk the harissa, agave and remaining chives. Rub all over the salmon and in the slashes; season with salt and pepper.
Transfer the fish, skin side up, to a foil-lined baking sheet. Roast for 8 minutes, until barely cooked. Turn on the broiler and broil for 3-5 minutes, until nearly cooked through and the skin is crisp. Cut the salmon into 4 pieces and serve with the couscous.