Have you ever been to Morocco? If you haven’t and want to experience it, keep reading. I traveled to Morocco for several modeling jobs and it was truly an amazing experience. The country is beautiful and the food is unique and delicious. Whenever I eat this dish, my mind instantly wonders off to the little streets of Marrakech with it’s picturesque restaurants.
The aromatic, slightly bitter taste of cumin and the sweetness of the raisins and cinnamon combined with a crispy salad of cucumber, red onion and tomato’s. All these distinct flavors of the Moroccan kitchen truly make my mouth water every time I prepare this.
I just love the fact that couscous is so versatile, quick and easy to prepare (10 min). You’re always guaranteed of great results with minimum effort I like to stir in a little butter when the couscous is done to enrich the flavor and make it less dry.
Prepare this dish whenever you want to impress your loved one or guests, or if you feel like treating yourself to something special.
- 1/4 cup greek yogurt
- 1/2 lemon, juice
- 1 tbsp olive oil
- 2 cloves garlic
- 1 tsp ground cilantro
- 1 tsp ground cumin
- two 4-6 ounce skinless salmon fillets
- 2 tbsp chopped fresh parsley
- Salt & pepper
- 2 cups cucumber
- ½ cup tomato’s
- 1/4 cup red onion
- Salt & pepper
- 2 cups couscous (prepared) = about 2/3 cup dry
- 1/3 cup raisins
- 1/4 cup pine nuts
- 1 tbsp butter
- Mix the yogurt, lemon juice, olive oil, garlic, cilantro and cumin in a bowl.
- Season the salmon fillets with salt and pepper, put the fillets with half the sauce in a Ziploc. Make sure the fillets are evenly covered and refrigerate for half an hour. Refrigerate the other half in a small bowl.
- In the meantime make the couscous and the salad;
- Chop the cucumber, tomato’s and red onion and season with a little salt and pepper.
- Prepare the couscous and stir in the raisins, pine nuts and butter.
- Sprinkle some cinnamon over the couscous, and taste to see if you like to add a little more.
- Preheat a skillet over medium-high heat and take the salmon out of the fridge. Carefully wipe most of the sauce off with a paper towel.
- Grease the pan with some oil and add the salmon, 5-7 minutes on each side, depending on the thickness.
- Serve with the remaining yogurt sauce and garnish with the fresh parsley.