Baked Za'atar Salmon with Glazed Lebanese Couscous

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper lightly brushed with olive oil.

Step 2

2. Bring a large pot of salted water to a rolling boil. Add dried moghrabieh and boil uncovered for 18–20 minutes until tender with a pleasant chew.

Step 3

3. While the pearls boil, pat the salmon fillets dry with paper towels. Rub tops with 1 tbsp olive oil, season with 1 tsp salt, 1/2 tsp black pepper, and 1 1/2 tbsp za'atar. Top each fillet with a lemon slice.

Step 4

4. Drain the cooked moghrabieh thoroughly in a colander.

Step 5

5. Place salmon fillets skin-side down on the prepared baking sheet. Bake on the middle rack for 10–12 minutes, until the fish flakes gently and reaches 125°F–130°F (52°C–54°C) internally.

Step 6

6. While the salmon bakes, place a wide skillet over medium heat. Melt 2 tbsp butter until foaming and lightly browned (1–2 minutes).

Step 7

7. Add minced shallots, garlic, and chickpeas to the skillet. Sauté for 2 minutes until softened. Stir in cumin, coriander, and allspice; bloom for 30 seconds.

Step 8

8. Add drained moghrabieh and 3/4 cup broth to the skillet. Simmer gently for 4–5 minutes, stirring occasionally, until the liquid reduces to a glossy coating over the pearls.

Step 9

9. Remove skillet from heat. Stir in lemon zest, lemon juice, chopped parsley, and chopped mint. Season with salt to taste.

Step 10

10. Divide the glazed moghrabieh among plates, sprinkle with toasted pine nuts, and rest a warm baked salmon fillet on top. Serve immediately.