Spicy Harissa Salmon and Israeli Couscous

Salmon is my go-to protein when I don’t feel like trying or when I want to make something quickly. But on top of Israeli couscous and chickpea, it’s really perfection.

I’ve been messing around with this dish for a couple of weeks—basically making it every time that my husband travels—because while our taste in food aligns 99% of the time, I think there really is such a thing as too many potatoes and he has some inexplicable hatred of Israeli couscous. I’m sure we’ll survive this rift in our relationship, but it’s clear that he’s wrong.

Israeli couscous has more texture than regular couscous. The pearls are larger and chewier, almost pasta-like, which means they hold up against the chickpeas and wilted greens without turning mushy. Turmeric, cumin, cinnamon, and paprika give the chickpeas warmth without overpowering the salmon. Raisins add pops of sweetness that balance the spice.

This works well for meal prep since everything holds up in the fridge for a few days. The salmon stays moist if you don’t overcook it, which means pulling it out when it’s still slightly pink in the center.

How to Make Spicy Harissa Salmon and Israeli Couscous:

Roast the Salmon

Preheat the oven to 375°F. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper.
Roast for 12-15 minutes, depending on thickness, until the salmon is just barely pink in the center. It will continue cooking slightly after you remove it from the oven.

Cook the Couscous

While the salmon roasts, cook the Israeli couscous according to package directions in a small saucepan. Most brands call for about 1 3/4 cups water and 10 minutes of simmering.
Drain if needed and set aside.

Make the Chickpea Mixture

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions and cook for 4-5 minutes, stirring occasionally, until softened and starting to brown at the edges.
Add the chickpeas, turmeric, cumin, cinnamon, paprika, and salt. Toss everything to coat the chickpeas in the spices and cook for 2-3 minutes until fragrant. Add the baby kale and cook, stirring, until wilted, about 2-3 minutes.
Remove from heat and stir in the raisins and lemon juice. Taste and adjust seasoning with more salt or lemon juice as needed.

Assemble

Divide the couscous among four bowls or plates. Top with the chickpea mixture, then place a piece of salmon on each. Drizzle with harissa and garnish with fresh herbs.
Serve with extra harissa on the side.

Recipe Notes

Salmon Doneness: Pull the salmon when it’s still slightly translucent in the center. It will finish cooking from residual heat and stay moist. Overcooked salmon turns dry and chalky.

Israeli Couscous vs Regular: Israeli couscous (also called pearl couscous) is toasted, which gives it a nutty flavor. Regular couscous will work but has a finer, softer texture. You could also use farro or quinoa.

Harissa Heat: Harissa brands vary widely in spice level. Start with 2 tablespoons and add more to taste. If you can’t find harissa, substitute with sriracha mixed with a bit of tomato paste and smoked paprika.

Chickpea Texture: Pat the chickpeas dry after rinsing so they crisp up slightly in the pan instead of steaming.

Greens Options: Baby spinach, arugula, or chopped Swiss chard all work in place of kale. Spinach wilts faster, so watch the timing.

Raisin Substitutes: Dried cranberries, chopped apricots, or currants work if you don’t have raisins.

Make Ahead: The couscous and chickpea mixture can be made a day ahead. Reheat gently and cook the salmon fresh. Alternatively, the whole dish keeps for 3 days in the fridge and reheats well.

Serving Variations: This also works as a grain bowl where you mix everything together instead of layering. Add a dollop of Greek yogurt or tahini for extra creaminess.