Moroccan-Spiced Salmon and Couscous: Quick, Flavorful Dinner

If you’re hunting for a fresh and flavorful dinner that comes together fast, I’ve got you covered with this 30-Minute Moroccan-Spiced Salmon and Couscous Recipe. It’s one of those meals I turn to when I want something that feels both exotic and comforting without hours in the kitchen. You get tender, perfectly cooked salmon dusted with ras el hanout and served over a fluffy, aromatic couscous that’s bursting with bright lemon, crunchy almonds, and sweet raisins. Trust me, you’re going to love how simple and satisfying this recipe is—and your kitchen will smell amazing while you cook it!

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Why You’ll Love This Recipe

Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights when you want a home-cooked meal without fuss.
Bold Moroccan Flavors: The aromatic ras el hanout spice blend adds a warm, earthy twist that’s both unique and approachable.
Balanced Meal: Protein-rich salmon paired with fluffy couscous studded with crunchy almonds and sweet dried fruit keeps every bite exciting.
Great for All Skill Levels: Whether you’re a seasoned cook or just starting, the step-by-step instructions make it easy to nail every time.

A white bowl filled with a base layer of light yellow couscous mixed with chopped green herbs and small dark raisins. On top of the couscous, there is a piece of cooked salmon with a golden brown crust, broken open to show the soft pink inside. Thin almond slices and extra chopped green herbs are scattered on the dish. A silver spoon rests on the right side of the bowl, partially under the couscous. The bowl sits on a white marbled surface, and a light blue cloth napkin is visible nearby. photo taken with an iphone --ar 2:3 --v 7 - Moroccan-Spiced Salmon and Couscous, quick salmon dinner, Moroccan cuisine recipes, healthy seafood recipes, flavorful fish and couscous

Ingredients You’ll Need

The beauty of this 30-Minute Moroccan-Spiced Salmon and Couscous Recipe is in its simplicity and the harmony of its ingredients. Grab fresh salmon and look for Moroccan couscous (smaller than regular, super fluffy) if you can. Don’t worry if you can’t find ras el hanout right away—I’ll show you how you can improvise below.

Flat lay of fresh pink salmon fillets with smooth skin, bright yellow lemons whole and halved showing juicy flesh, thinly sliced purple shallots arranged in half moons, vibrant green cilantro leaves roughly chopped, glossy golden raisins scattered around, pale beige sliced almonds with a smooth texture, and a small pile of warm brown ras el hanout spice powder with a fine texture, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Moroccan-Spiced Salmon and Couscous, quick salmon dinner, Moroccan cuisine recipes, healthy seafood recipes, flavorful fish and couscous

Salmon fillets: I prefer skin-on for extra flavor and crispiness, but skinless works just fine.
Extra virgin olive oil: Use good quality oil—it really enhances the marinade and couscous flavors.
Lemon (zested and juiced): Fresh lemon juice brightens everything up and keeps the flavors lively.
Ras el hanout: This Moroccan spice blend is the star—warm, fragrant, and aromatic, with hints of cinnamon, cumin, coriander, and more.
Kosher salt: Essential for seasoning the salmon perfectly.
Shallots: Thinly sliced for sweetness and texture in the couscous.
Garlic cloves: Adds a subtle punch that complements the spices beautifully.
Moroccan couscous: The tiny granules soak up broth and flavor wonderfully.
Low-sodium chicken or vegetable broth: Warmer than water for steaming couscous, adding depth.
Sliced almonds: Toasted and crunchy, these add wonderful texture.
Fresh cilantro: I love that fresh herbal note it brings to the dish.
Raisins or dried cranberries: Feel free to swap based on your taste—sweetness balances the spices and salmon.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this dish depending on the season or mood, and honestly, it’s pretty forgiving so you can make it your own. Feel free to swap out dried fruit or nuts, or even add extra veggies for a heartier meal.

Add roasted vegetables: Sometimes I roast zucchini or bell peppers alongside the salmon for extra color and nutrition.
Use quinoa instead of couscous: For a gluten-free version, quinoa works great and still soaks up those flavors beautifully.
Make it spicier: If you like heat, sprinkle in some cayenne or chili flakes with the ras el hanout.
Herb swaps: Fresh parsley or mint can replace cilantro for a different herbal twist.

How to Make 30-Minute Moroccan-Spiced Salmon and Couscous Recipe

Step 1: Prep and Season the Salmon

First things first: preheat your oven to 350°F. Pat the salmon fillets dry with a paper towel—that helps the marinade stick and gives you a nice crust. Whisk together olive oil, lemon juice, ras el hanout, and kosher salt in a small bowl, then brush it all over the salmon evenly. I like to use a silicone brush so I don’t waste any marinade. Set the salmon on a parchment-lined baking sheet—this keeps clean-up easy—and pop it in the oven. It’ll take about 12 to 15 minutes depending on thickness. You’re aiming for an internal temp of 120°F, so keep an eye if your fillets are on the thinner side.

Step 2: Cook the Shallot and Garlic for Couscous

While the salmon bakes, heat olive oil in a medium saucepan over medium-high heat. Toss in the thinly sliced shallots and stir occasionally until softened, about 2-3 minutes. I find this step adds a sweet base that you just can’t skip. Next, add the minced garlic and cook for another minute—don’t let it burn, or the flavor turns bitter.

Step 3: Cook and Fluff the Couscous

Stir the Moroccan couscous into the pan with shallots and garlic, letting it toast lightly for a minute—that’s a little trick I learned that amps up the flavor. Pour in warmed chicken or vegetable broth, give it a quick stir, cover tightly with a lid, then remove from the heat. Let it steam for 5 to 7 minutes until all the broth is absorbed. Grab a fork and fluff it gently; this helps keep it light and airy.

Step 4: Finish the Couscous

Here’s where the magic happens—you’ll fold in fresh lemon zest and lemon juice, crunchy almonds, chopped cilantro, and those lovely raisins or cranberries. Give it a good stir, taste, and add salt or a touch more olive oil if you want it silkier. I love the sweet-salty dance happening here; it’s so satisfying!

Step 5: Plate and Serve

Spoon a generous bed of couscous onto each plate, then gently place a warm salmon fillet on top. Garnish with a sprinkle of extra fresh cilantro or parsley if you have it handy. Now take a moment to admire your work—you just made a restaurant-worthy meal in half an hour!

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Pro Tips for Making 30-Minute Moroccan-Spiced Salmon and Couscous Recipe

Keep the salmon dry: Patting the salmon dry before seasoning helps the spices stick and prevents sogginess.
Toast the couscous: I always lightly toast the couscous in olive oil before adding broth—it adds a nutty depth that elevates the dish.
Use warm broth for couscous: Using warmed broth instead of cold liquid helps the couscous cook evenly and stay fluffy.
Don’t overcook the salmon: Salmon can quickly dry out, so check for doneness early and pull it once it flakes easily.

How to Serve 30-Minute Moroccan-Spiced Salmon and Couscous Recipe

A white plate holds a bed of light yellow couscous mixed with small green herb pieces, dark raisins, and thin white almond slices scattered on top. On the couscous lies a thick, golden-brown cooked salmon piece with a slightly flaky texture, partly broken to show its soft, pink inside. A silver fork is partially visible on the right side of the plate. The plate is placed on a white marbled surface with some couscous and almonds scattered around. Photo taken with an iphone --ar 2:3 --v 7 - Moroccan-Spiced Salmon and Couscous, quick salmon dinner, Moroccan cuisine recipes, healthy seafood recipes, flavorful fish and couscous

Garnishes

I really love a bright garnish here—extra fresh cilantro is my go-to, but parsley or even a few thin lemon slices add a beautiful pop and fresh note just before serving. Sometimes I sprinkle a few pomegranate seeds if I have them for a burst of color and tartness.

Side Dishes

This dish is pretty balanced on its own, but I sometimes serve it alongside a simple cucumber and tomato salad dressed with olive oil and lemon juice for a cool contrast. Roasted vegetables or even steamed green beans with a drizzle of olive oil work beautifully too.

Creative Ways to Present

For special dinners, I like plating the couscous in a neat little mound with the salmon leaning against it, garnished with herbs and a sprinkle of extra toasted almonds on top. Lighting a few candles and using colorful plates always makes this simple meal feel festive and inviting!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salmon and couscous separately in airtight containers to keep textures fresh. The couscous can absorb moisture from the salmon if stored together, making it mushy. I pop mine in the fridge and enjoy within 2 days for the best taste.

Freezing

I don’t usually freeze this dish because salmon texture can suffer, but you can freeze cooked couscous in a sealed bag or container. Thaw overnight in the fridge and fluff with a little olive oil before reheating.

Reheating

To reheat, gently warm the salmon in the oven at 275°F wrapped in foil to keep it moist, and reheat the couscous in a skillet or microwave with a splash of water or olive oil to bring back its fluffiness.

FAQs

What is ras el hanout, and can I substitute it?

Ras el hanout is a North African spice blend typically made with a mix of warm, fragrant spices like cumin, coriander, cinnamon, cardamom, and cloves. If you don’t have it on hand, you can substitute with a combination of equal parts cumin, coriander, paprika, and a pinch of cinnamon to mimic its flavor profile.
Can I use regular couscous instead of Moroccan couscous?

Yes, you can. Moroccan couscous is smaller, but regular couscous will work just fine—just keep an eye on liquid amounts and cooking times as they may differ slightly.
Is this recipe gluten-free?

Traditional couscous is made from wheat, so it’s not gluten-free. However, you can swap it out for quinoa or another gluten-free grain to make the recipe safe for gluten sensitivities.
How can I tell when the salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of about 120°F for medium doneness. Using a meat thermometer can help, but if you don’t have one, look for the flesh to change from translucent to opaque and gently press it to check flakiness.

Final Thoughts

This 30-Minute Moroccan-Spiced Salmon and Couscous Recipe has become one of my favorite go-to meals for a reason—it’s quick, packed with layers of flavor, and somehow feels special without the hassle. Whenever I want to impress family or unwind after a busy day, this comes through every time. I hope you give it a try and find as much joy in making and eating it as I do. You’ll be hooked on those amazing Moroccan spices and that perfect balance of tangy, sweet, and savory. Happy cooking!