Salmon in chraime sauce with mint couscous and lemon yogurt

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

Easy Prep

Salmon in chraime sauce with mint couscous and lemon yogurt


2 Servings, 500 Calories/Serving

20–35 Minutes

Mint-infused couscous makes for an inventive, refreshing side to our Moroccan spice-simmered fish dinner drizzled with lemon-yogurt sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • ½ cup couscous
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 1 organic lemon
  • ¼ cup organic Greek yogurt
  • 2 tablespoons tomato paste
  • Sun Basket chraime spice blend (sweet paprika - cinnamon - cumin - cayenne)
  • 1 cup crushed tomatoes
  • 4 or 5 sprigs organic fresh mint
  • 1 teaspoon sumac

Nutrition per serving

Calories: 500, Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 60mg (20% DV), Sodium: 160mg (7% DV), Carbohydrates: 51g (17% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


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

Wash produce before use


Cook the couscous

In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with 1 tablespoon [2 TBL] butter, if using. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork.
While the couscous cooks, start the fish.


Prep and start cooking the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque but not yet cooked through, about 30 seconds. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the fish cooks, prepare the lemon yogurt.


Make the lemon yogurt

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
In a small bowl, stir together the yogurt and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.


Make the chraime sauce; finish the fish

In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the tomato paste and chraime spice blend and cook until fragrant, about 1 minute. Add the tomatoes and 1 cup [1½ cups] water and bring to a boil. Reduce to a simmer, add the fish (skin side up for the salmon), and cook until the flesh is opaque and flaky, 2 to 4 minutes. Season to taste with salt and pepper.
While the sauce and fish cook, finish the couscous.


Finish the couscous

  • Strip the mint leaves from the stems; coarsely chop the leaves.
Gently stir the mint into the couscous.


Transfer the couscous to individual plates and top with the fish and chraime sauce. Garnish with the lemon yogurt and sumac and serve with the lemon wedges.
Kids Can!
  • Measure the water for the couscous and the chraime sauce.
  • Juice the lemon.
  • Stir the lemon yogurt.
  • Strip the mint leaves.
  • Add the garnishes.