Moroccan Salmon With Pistachio Couscous, Salad & Bread Recipe
Seared salmon filet served with a tangy Moroccan tomato sauce, onion, green olives. Served with pistachio couscous, side salad & bread.
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Ingredients
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Salmon and Sauce
Pistachio Couscous
Salad
Bread
Method
Salmon and Sauce
- 1
Prepare the Salmon
Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon in the skillet, skin side down, and sear for about 4-5 minutes on each side until cooked through and golden brown. Remove from the skillet and set aside.
- 2
Make the Sauce
In the same skillet, add more olive oil if needed and sauté the chopped onion and minced garlic until translucent. Add the canned diced tomatoes, green olives, ground cumin, cinnamon, salt, and black pepper. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens.
- 3
Pistachio Couscous
- 4
Cook Couscous
In a saucepan, bring the vegetable broth to a boil. Stir in the couscous and remove from heat. Cover and let it sit for about 5 minutes. Fluff with a fork after 5 minutes.
- 5
Add Mix-Ins
Stir in the chopped pistachios, dried cranberries, olive oil, and salt into the cooked couscous. Mix well and set aside.
Salad
- 6
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, diced cucumber, and sliced red onion.
- 7
Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss to combine.
Bread
- 8
Serve the Bread
Slice the crusty bread and serve it alongside the salmon, couscous, and salad.
