Description
A delicious and nutritious one-pan meal featuring tender salmon glazed with a honey-tahini sauce, roasted alongside chickpeas and couscous. This easy recipe is packed with Mediterranean flavors and perfect for a healthy weeknight dinner.
Ingredients
Scale
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For the Salmon & Sauce:
- 4 salmon fillets
- 3 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp honey
- 2 tbsp tahini
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 lemon, halved
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For the Chickpeas & Couscous Mix:
- 1 (15-oz) can chickpeas, drained & rinsed
- 1 ¼ cups vegetable or chicken stock
- 1 cup whole wheat couscous
- ⅓ cup toasted chopped almonds
- ¼ cup fresh parsley, chopped
- ¼ cup golden raisins
- ⅛ tsp crushed red pepper flakes
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For Serving:
- Labneh or Greek yogurt
- Extra parsley, almonds, and raisins
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Whisk honey, tahini, lemon juice, olive oil, salt, and pepper in a bowl.
- Pat salmon dry and place it on the sheet pan. Brush with sauce.
- Roast for 10 minutes.
- Remove from oven and scatter chickpeas, couscous, parsley, raisins, and red pepper flakes around the salmon. Pour stock over the mix.
- Roast for another 6-8 minutes until salmon is flaky and couscous is tender.
- Let rest for 5 minutes, garnish with almonds and parsley, and serve with labneh.
Notes
- For extra crunch, toast the almonds before adding them.
- Swap couscous for quinoa or rice for a gluten-free option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean/Middle Eastern