Salmon chermoula with cucumber salad and preserved lemon-couscous

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon chermoula with cucumber salad and preserved lemon-couscous

Unforgettable Paula Wolfert

Salmon chermoula with cucumber salad and preserved lemon-couscous

Dairy-Free, Soy-Free, <600 Calories

2 Servings, 470 Calories/Serving

30–40 Minutes

This delicious recipe is our tribute to Paula Wolfert’s seminal book Couscous and Other Good Food from Morocco, the first major English-language Moroccan cookbook ever published. It introduced Americans to Moroccan staples we now take for granted, including preserved lemons and chermoula, a bright, herbal sauce traditionally served with fish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Preserved lemon
  • ½ cup couscous
  • 3 Persian cucumbers
  • Peeled fresh garlic
  • 1 lemon
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • Chermoula spice blend (coriander - sweet smoked paprika - granulated garlic - cumin)
  • Two 6-ounce skin-on wild Yukon River salmon fillets

Nutrition per serving

Calories 470, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 490mg (21% DV), Total Carb. 43g (16% DV), Fiber 5g (18% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Fish, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the couscous

  • Remove any pulp from the preserved lemon; finely chop the peel. Set aside half for the chermoula.
In a small sauce pot, bring 1 cup lightly salted water with 2 to 3 teaspoons butter or oil to a boil. Stir in the couscous, remove from the heat, cover, and let stand until the couscous is tender and the water is absorbed, 4 to 5 minutes. Fluff with a fork, stir in half the preserved lemon, and season to taste with salt. Cover to keep warm.
While the couscous cooks, prepare the cucumber salad.


Make the cucumber salad

  • Trim the ends from the cucumbers; cut the cucumbers into quarters lengthwise, then cut the quarters into 2-inch lengths.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
  • Zest and juice the lemon, keeping the zest and juice separate; set aside the zest and two-thirds of the juice for the chermoula.
In a resealable plastic bag, combine the cucumbers, garlic, and one-third of the lemon juice. Season generously with salt and seal the bag. Using a wooden spoon, smash the cucumbers until they begin to release their juices. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Make the chermoula

  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Finely chop the cilantro.
In a small bowl, stir together the parsley, cilantro, remaining preserved lemon, lemon zest, 2 tablespoons lemon juice, chermoula spice blend, and 2 tablespoons oil. Season to taste with salt and pepper.


Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.


Transfer the couscous to individual plates. Top with the salmon and a dollop of chermoula. Serve with the cucumber salad.