Grilled salmon, buttery and tender, meets its match with Chef Maribel’s harissa—a fiery blend of roasted peppers, chili, and warm spices. They’re served with fluffy couscous, made creamy and nutty from a hint of tahini, and a side of charred zucchini. Bright, balanced, and filling, this nourishing dish will make you feel as good as it tastes.
Nutritional facts
Protein
43g
Carbs
52g
Calories
700kcal
Fat
36g
Ingredients
Canola and Olive Oil Blend, Tahini Paste, Black Pepper, Cumin, Lemon, Honey, Lemon Zest, Zucchini, Kosher Salt, Israeli Couscous, Lemon Juice, Salmon, Italian Parsley, Harissa
Contains fish, wheat, sesame seeds.
Reviews
4.5
Based on 63 reviews
Demerius · 08/30/25
Alli · 08/29/25
Magdalena · 08/29/25
Kelli · 08/29/25
I get this meal once a week. I love hte simplicity and freshness. Sometimes I even order 2 a week.
Kelly · 08/28/25
The honey made the sauce too sweet for my taste, but otherwise I like it.
Amanda · 08/27/25
Keith · 08/27/25
Dennis · 08/27/25
Magdalena · 08/25/25
The salmon is already overcooked once received, and therefore, once heated up it is inedible. It needs to come at a rare or medium rare so that when heated up at home it is a palatable temperature.
Jeanne · 08/21/25
Jason · 08/19/25
Kristen · 08/18/25
Timothy · 08/18/25
Melani · 08/18/25
The Grilled Salmon with Couscous & Harissa was delicious! The salmon was tender and tasty, and the sauce was perfect for the meal.
M. · 08/18/25
Megan · 08/16/25
Charles · 08/15/25
Kelly · 08/14/25
Rachael · 08/12/25
Tell us more about it very healthy but filling meal. The sides go perfect with the salmon.
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
