Description
This Salmon and Couscous Bowl is a quick and nutritious meal perfect for a busy weeknight. Featuring tender salmon fillets seasoned with smoked paprika and garlic powder, served over a fluffy couscous base mixed with fresh vegetables like cucumber, cherry tomatoes, and red onion. The dish is finished with a light lemon Dijon dressing, providing a perfect balance of flavors and textures in just 30 minutes.
Ingredients
Scale
For the Salmon
- 4 salmon fillets (about 4 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional)
- 1 tsp garlic powder
For the Couscous
- 1 cup couscous (whole wheat or regular)
- 1 1/4 cups water or vegetable broth
- 1 tbsp olive oil
- Salt, to taste
For the Vegetables
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Dressing
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp honey (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Rub the spice mix evenly over both sides of the salmon fillets. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for 4-5 minutes. Flip and cook another 3-4 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.
- Cook the Couscous: In a medium saucepan, bring 1 1/4 cups of water or vegetable broth to a boil. Add salt and 1 tablespoon of olive oil. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes or until all the liquid is absorbed. Fluff the couscous with a fork to separate the grains.
- Prepare the Vegetables: While the couscous is cooking, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley. Combine these vegetables in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, honey (if using), salt, and pepper until the dressing is well combined and emulsified.
- Assemble the Bowl: Add the fluffed couscous to the bowl with the chopped vegetables and parsley. Pour the dressing over and toss gently to combine all ingredients evenly. Adjust seasoning with salt and pepper if needed.
- Serve: Divide the couscous and vegetable mixture among four bowls. Top each with a cooked salmon fillet. Serve immediately for a fresh, flavorful meal.
Notes
- For extra flavor, you can add fresh herbs like mint or dill to the couscous mixture.
- Substitute salmon with other fish or grilled chicken as preferred.
- Use vegetable broth instead of water to enhance the couscous flavor.
- Honey in the dressing is optional but helps balance the acidity from the lemon juice.
- Leftovers can be refrigerated for up to 2 days, but it’s best enjoyed fresh.
