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Moroccan Salmon and Couscous with Roasted Carrots!

A delicious, healthy, flavorful Moroccan Salmon with sides!

Course Main Course
Cuisine Moroccan
Keyword date night, easy dinner recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 servings
Author Linda Spiker


  • 12 carrots peeled and cut into 3" pieces (If tops of carrots are thick cut them in half lengthwise as well)
  • 1/4 cup olive oil separated
  • sea salt and freshly ground pepper to taste
  • 1 shallot peeled and diced
  • 1 cup chicken stock
  • 1/2 cup Morrocan couscous
  • 1/4 cup cranberries
  • 2 Tablespoons parsley divided
  • 2 Tablespoons toasted pine nuts or pistachios
  • 2 6 oz salmon fillets
  • ras el hanout
  • powered garlic


  1. Preheat oven to 425 and place one oven rack in upper third of oven and another in lower third. Place parchment on rimmed cookie sheet.
  2. Prep carrots and place them on parchment covered cookie sheet
  3. Drizzle with a tablespoon or so of olive oil and toss, sprinkle with sea salt and pepper, toss again
  4. Place in oven on upper rack and cook for about 35-40 minutes or until carrots are caramelized and edges are browned

While carrots roast:

  1. Place a  small pot on medium heat, add a tablespoon of olive oil and add shallots
  2. Cook for 3-4 minutes, stirring frequently
  3. Add chicken stock to pot, turn up heat and bring to a boil
  4. Add couscous and turn off heat, place lid on pot and leave alone for at least ten minutes
  5. Pat salmon dry with paper towel, brush lightly with olive oil and season to your liking with sea salt, pepper, garlic powder and ras el hanout
  6. Place an oven safe grill pan on medium high heat for two minutes, add enough olive oil to coat bottom of pan
  7. Add salmon to hot pan skin side down and sear for 3-4 minutes or until salmon is golden
  8. Gently turn fish over and place pan in the oven on the lower rack, cooking for 6-8 minutes
  9. Remove lid from couscous, sprinkle with a pinch or two of sea salt and a few turns of freshly ground pepper, add cranberries, 1 tablespoon parsley, pine nuts, toss with a fork to mix
  10. When salmon and carrots are done, place all items on a platter, garnish with remaining parsley and serve!