![Moroccan Salmon with Lemony Couscous and Vegetable Soup Moroccan Salmon with Lemony Couscous and Vegetable Soup](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/e1999d50-32dc-41fa-9318-96efcd5ad102/Derivates/425a708a-0dac-420f-8308-af12aba2a78f.jpg)
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Ingredients
Couscous
-
8
oz couscous
or 8 oz Israeli couscous, quick cooking - ½ tsp salt
- 16 oz vegetable stock
- 1 lemon
Salmon
- 4 salmon fillets (approx. 5 oz ea.)
- 1 tsp ras el hanout (see Tip)
- ½ tsp salt
- ⅛ tsp ground black pepper
- 1 tsp honey
Soup
- 4 oz yellow onions, cut into pieces (1 in.)
- 2 oz carrots, cut into pieces (1 in.)
- 2 oz celery, cut into pieces (1 in.)
- ½ oz extra virgin olive oil
- 2 tbsp tomato paste
- ½ tsp salt
- 15 oz canned chickpeas, drained, rinsed
- 3 tbsp harissa paste
- 16 oz vegetable stock
- 6 oz water
- ¼ bunch fresh cilantro, leaves only, chopped, plus extra to garnish
- 2 tbsp pine nuts, toasted, plus extra to garnish
- 4 tbsp plain Greek yogurt
- Nutrition
- per 1 portion
- Calories
- 2799 kJ / 669 kcal
- Protein
- 48 g
- Carbohydrates
- 73 g
- Fat
- 20 g
- Saturated fat
- 3 g
- Fiber
- 11 g
- Sodium
- 1574 mg
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