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Parve
Easy
50 Minutes
Diets 
Salmon serves 4; Salsa serves 6-8
1/4 cup Gefen Honey
2 tablespoons harissa sauce (mild), such as Ta’amti
1/4 cup orange juice
salt, to taste
pepper, to taste
1 cup pearled couscous, such as Gefen
1 and 1/4 cups cold water
1 cup small cherry tomatoes, quartered
1 small Persian cucumber, finely diced
1/4 yellow bell pepper, finely diced
2 tablespoons pitted Tuscanini Kalamata Olives, diced
2 tablespoons finely diced red onion
1 teaspoon chopped fresh dill
1 teaspoon chopped flat-leaf parsley
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
salt, to taste
black pepper, to taste
In a zip-top bag, combine honey, harissa, orange juice, salt, and pepper. Add salmon and marinate at least 30 minutes and no longer than 24 hours.
To cook, plug in the Betty and heat until the green light turns on. Place a round piece of Gefen Parchment Paper inside and put salmon on top. Close the lid and cook seven to eight minutes.
Heat the Betty and pour in one and 1/4 cups cold water for every one cup couscous. Close the lid and cook four minutes. Unplug and keep closed to let the couscous steam inside for four more minutes.
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Don’t have a Betty Crocker but would love to make this recipe. How long and at what temperature would bake in oven if possible. Thank You.
I would bake the salmon uncovered on 400 for 20 minutes. The couscous might need 30 minutes, covered.