Green Harissa Salmon and Couscous

Harissa is a spicy chili paste usually made with red chilis. The version here uses fresh green chilis and herbs for a vibrant green paste.

Serves: 4Prep: 15 minutesCook: 8 minutesTotal: 23 minutesDifficulty: Easy

Serves: 4


  • 1 cup cilantro
  • 1 cup flat leaf parsley
  • 2 jalapenos, seeded
  • 2 tbsp. lemon juice
  • 2 cloves garlic
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. ground coriander
  • 1 tsp. salt, divided
  • 6 tbsp. Extra Virgin Olive Oil, divided
  • 1 pound salmon filets
  • 1 3⁄4 cups water
  • 1 1⁄2 cups Israeli couscous


  • Heat oven to 425°F.
  • To make the green harissa, combine cilantro, parsley, jalapeno, lemon juice, garlic, cumin, coriander and ½ teaspoon salt in the bowl of a food processor. Blend until finely chopped. With the machine running, slowly add ¼ cup olive oil. Adjust seasoning to taste.
  • Season salmon with 2 tablespoons of green harissa. Place on a parchment-lined baking sheet. Bake for 8-10 minutes or until salmon flakes easily and the internal temperature reaches 145°F.
  • Meanwhile, bring water, remaining 2 tablespoons oil and ½ teaspoon salt to boil in a small saucepan. Add couscous, cover and remove from heat. Allow to stand for 5 minutes. Fluff with a fork.
  • Serve salmon over couscous with additional green harissa sauce.
  • Refrigerate leftovers.