Moroccan Salmon with Lemony Couscous and Vegetable Soup

Moroccan Salmon with Lemony Couscous and Vegetable Soup

4.6 43 rating

Prep. 25min

Total 1 h

4 portions

Ingredients

Couscous

couscous
8 oz
8 oz Israeli couscous
salt
½ tsp
vegetable stock
16 oz
lemon
1

Salmon

salmon fillets (approx. 5 oz ea.)
4
ras el hanout (see Tip)
1 tsp
salt
½ tsp
ground black pepper
⅛ tsp
honey
1 tsp

Soup

yellow onions cut into pieces (1 in.)
4 oz
carrots cut into pieces (1 in.)
2 oz
celery cut into pieces (1 in.)
2 oz
extra virgin olive oil
½ oz
tomato paste
2 tbsp
salt
½ tsp
canned chickpeas drained, rinsed
15 oz
harissa paste
3 tbsp
vegetable stock
16 oz
water
6 oz
fresh cilantro leaves only, chopped, plus extra to garnish
¼ bunch
pine nuts toasted, plus extra to garnish
2 tbsp
plain Greek yogurt
4 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1574 mg

Protein 48 g

Calories 2799 kJ / 669 kcal

Fat 20 g

Fibre 11 g

Saturated Fat 3 g

Carbohydrates 73 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Simply Steam 11 Recipes
United States

You might also like...

Chicken Shawarma Bowl

1 h

Chicken Fajita Soup

50min

Shredded Chicken in Tomato Sauce (Tinga de Pollo)

30min

Chicken Enchiladas

40min

Buddha Bowl with Lentil Falafel and Pomegranate

2 h 35min

Mediterranean Chicken

35min

Moroccan Lamb with Preserved Lemon Couscous

4 h

Fajita Seasoning

5min

Artichokes with Garlic Tarragon Butter

40min

Chicken Garam Masala

50min

Pork Tenderloin with Spicy Coconut Sauce, Garlic Naan and Cucumber Salad

1 h 45min

Asparagus Sauté

15min