Moroccan-Spiced Salmon and Zucchini

Moroccan-Spiced Salmon and Zucchini
Servings: 6 Yield: servings Prep 10 mins Stand 5 mins Grill 16 mins


  • 1 cup vegetable broth
  • 1 box (7.6 oz) wheat couscous
  • 30 small pitted Mediterranean green olives, halved
  • 8 pitted dates (Medjool or Deglet Noor), chopped
  • 1 1/2 teaspoons ras el hanout Moroccan seasoning (see Note)
  • 1 teaspoon salt
  • 1 3/4 pounds zucchini, trimmed and cut on the bias into 1/2- to 3/4-inch slices
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground black pepper
  • 6 salmon fillets (about 5 oz each)

Make It

1. Heat grill to medium-high. Bring vegetable broth and 1/2 cup water to a boil in a medium lidded pot. Stir in couscous, olives, dates, 1/2 tsp of the ras el hanout and 1/4 tsp of the salt. Cover, remove from heat and let stand 5 minutes.

2. Place zucchini slices in a large bowl and toss with oil. Thread onto skewers and sprinkle on both sides with 1/2 tsp of the ras el hanout and 1/4 tsp each of the salt and pepper. Grill zucchini 5 minutes; turn over and grill an additional 5 minutes. Transfer to a platter and remove skewers.

3. Season salmon with remaining 1/2 tsp ras el hanout, 1/2 tsp salt and 1/4 tsp pepper. Spritz with nonstick cooking spray. Grill salmon skin side up 3 minutes. Flip salmon and continue to grill 2 to 3 minutes. Remove to platter with zucchini, leaving salmon skin on the grill.

4. Fluff couscous and transfer to a bowl. Serve alongside salmon and zucchini.

5. Note: The Moroccan spice blend ras el hanout is available from McCormick's, Williams-Sonoma and Whole Foods or at

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 512, Fat, total (g): 16, chol. (mg): 90, sat. fat (g): 3, carb. (g): 53, fiber (g): 5, pro. (g): 40, sodium (mg): 760, Percent Daily Values are based on a 2,000 calorie diet.