Ingredients
2 pounds fresh salmon fillets, skin and bones removed
Chermoula:
2-3 garlic cloves, chopped
2 teaspoons ground cumin
Pinch of saffron threads, soaked in a little warm water
4 tablespoons olive oil
Juice of 1 lemon
1 hot red chili, seeded and chopped
1 teaspoon salt
Bunch of fresh cilantro (coriander), finely chopped
Couscous
1 cup couscous
2 cups water
1 cup freshly shelled English peas, or thawed frozen peas
½ cup diced red pepper
3 green onions, sliced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon lemon juice
¼ cup olive oil
1 clove garlic, crushed
Preparation
Make the chermoula: Place the garlic, cumin, saffron, olive oil, lemon juice, chili, and salt into food processor and process until well chopped and blended. Add the cilantro and process briefly.
Brush the salmon with the chermoula and let sit for 15 minutes while barbeque is getting hot.
Meanwhile, place the couscous into a heatproof container. Boil the water and pour over the couscous. Cover and let steam for 15 minutes. Fluff with a fork and place into a medium bowl. Add the peas, red pepper, sliced green onion, cilantro, mint, olive oil, lemon juice and garlic. And mix thoroughly. Season with salt and pepper to taste.
Place the salmon on the grill and cook the fish until done, about 5 minutes per side. Serve with couscous.
