Harissa Salmon Couscous Bowls

Harissa-roasted salmon couscous bowls with cucumber, tomatoes, lemony yogurt, and fluffy couscous make an easy, flavorful 30-minute dinner.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillet
• 2 tbsp harissa
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 1 cup couscous
• 1 cup water
• 0.25 tsp kosher salt
• 1 medium cucumber
• 1 cup tomatoes
• 0.5 cup plain greek yogurt
• 1 medium lemon
• 1 clove garlic

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment. Pat the salmon dry, then place it skin-side down. Spread the harissa and olive oil over the top and season with salt. (about 5 min) — 425°F
2. Roast the salmon until it flakes easily and reaches 145°F in the thickest part, 10 to 14 minutes. Rest for 5 minutes. (about 14 min) — 425°F; 145°F internal
3. Bring the water and salt to a boil in a small saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. (about 8 min) — Boiling
4. Dice the cucumber and tomatoes. Zest and juice half the lemon. Finely grate the garlic, then stir the yogurt, lemon zest, lemon juice, and garlic together. (about 6 min)
5. Divide the couscous among four bowls. Add the cucumber, tomatoes, and salmon. Spoon the lemony yogurt over the bowls and serve with the remaining lemon cut into wedges. (about 2 min)