Spiced Salmon With Jeweled Couscous and Lemon Yogurt
Now here’s a dish fit for royalty. Featuring ruby cranberries, vibrant carrots, and crunchy almonds, jeweled couscous boasts a dazzling combo of colors, textures, and flavors.
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Cooking tools:
- Microplane
- Citrus press
- Oven
- Baking sheet
- Paper towel
- Saucepan
- Stove
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 sustainably raised Chilean salmon fillets (about 5 ounces each)
- 1 tablespoon ras el hanout
- 1 organic lemon
- Sunbasket shawarma spice blend (granulated garlic - cumin - sweet paprika - sumac - cinnamon - ginger - nutmeg - cloves)
- ½ cup couscous
- 3 tablespoons dried cranberries
- 1 ounce sliced almonds
- 2 ounces organic shredded carrots
- ¼ cup Greek yogurt
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