Best 8 Salmon Couscous Supper Recipes

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Indulge in a culinary journey with our tantalizing Salmon Couscous Supper, a delightful fusion of flavors and textures. This wholesome dish features succulent salmon fillets, fluffy couscous, a medley of roasted vegetables, and a zesty lemon-herb sauce. Dive into the vibrant flavors of the Mediterranean with our authentic Greek Lemon Potatoes, a crispy and aromatic side dish. Elevate your meal with our refreshing Cucumber and Avocado Salad, a symphony of crisp cucumber, creamy avocado, and tangy dressing. Satisfy your sweet cravings with our delectable Raspberry Crumble Bars, a delightful combination of tart raspberries and a buttery oat crumble. Discover the perfect balance of flavors and textures in our mouthwatering Salmon Couscous Supper, complemented by a trio of irresistible recipes that will elevate your dining experience to new heights.

Here are our top 8 tried and tested recipes!

SALMON COUSCOUS SUPPER



Salmon Couscous Supper image

With its delicate texture and superior flavor, leftover salmon should never go to waste! Jenny Brown of Bloomington, Indiana uses extra portions of couscous and salmon to create this appetizing dish.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup fresh broccoli florets
1/2 cup sliced fresh carrot
1/2 cup sliced fresh mushrooms
2 garlic cloves, minced
10 ounces fully cooked salmon, cut into chunks
1/2 cup cooked couscous
3 tablespoons reduced-sodium soy sauce

Steps:

  • Place broccoli and carrot in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., In a large skillet coated with cooking spray, saute mushrooms and garlic for 2 minutes. Add broccoli and carrot; saute 2 minutes longer. Stir in the salmon, couscous and soy sauce; heat through.

Nutrition Facts : Calories 345 calories, Fat 16g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 1010mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.

SALMON WITH COUSCOUS AND PEAS



Salmon with Couscous and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1 small white onion, finely chopped
1/2 cup frozen peas
3/4 cup low-sodium chicken broth
1/3 cup sliced pitted Spanish olives with pimientos
1/4 cup golden raisins
2 tablespoons salted roasted pepitas (green pumpkin seeds)
1 tablespoon hot sauce
1/2 cup couscous
Lime wedges, for serving

Steps:

  • Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes.
  • Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, 1/2 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes.
  • Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges.

Nutrition Facts : Calories 370, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 631 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 35 grams, Sugar 8 grams

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING



Salmon and Couscous Salad With Cucumber-Feta Dressing image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Categories     brunch, dinner, lunch, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

SALMON WITH TOMATO-GOAT CHEESE COUSCOUS



Salmon with Tomato-Goat Cheese Couscous image

Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner-and is adjustable for number of people. -Toni Roberts, La Canada, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 salmon fillets (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup chicken stock
3/4 cup uncooked whole wheat couscous
2 plum tomatoes, chopped
4 green onions, chopped
1/4 cup crumbled goat cheese

Steps:

  • Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm., In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

Nutrition Facts : Calories 414 calories, Fat 19g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 506mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

SALMON IN A COUSCOUS CRUST



Salmon in a Couscous Crust image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 11

1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tablespoons coarsely chopped green olives
2 tablespoons capers, chopped
3 tablespoons pine nuts, toasted and coarsely chopped
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
1 1/2 cups couscous (see note)
2 (6-ounce) salmon fillets skinned
2 cups water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
  • Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
  • Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).

SALMON WITH CHERMOULA SAUCE AND COUSCOUS



Salmon with Chermoula Sauce and Couscous image

What better way to use up cilantro and parsley in the fridge, than making a spiced and flavorful herbaceous sauce! This Moroccan sauce gets paired with earthy spices like cumin and coriander, making it an easy go-to coating and marinade for many proteins. In this recipe, it's pulsed in a food processor and gets spooned over salmon filets. This chermoula also calls for adding juice of lemon and the zest, but you can try it with preserved lemons for a nice relish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup packed fresh cilantro
1/4 cup packed fresh parsley leaves, plus 2 tablespoons chopped
2 cloves garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
Finely grated zest and juice of 1 lemon, plus wedges for serving
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 small zucchini, finely chopped
2 teaspoons spicy harissa sauce (such as Mina)
1 cup couscous
4 5-ounce salmon fillets (about 1 inch thick)

Steps:

  • Make the chermoula: Combine the cilantro, 1/4 cup parsley leaves, the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in 1/4 cup olive oil and process until smooth. Season with salt and pepper.
  • Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, until crisp-tender, 1 minute. Add the harissa, 1 1/4 cups water and a big pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat and wait 5 minutes; fluff with a fork. Stir in the 2 tablespoons chopped parsley; season with salt.
  • Season the salmon with the remaining 1 teaspoon each cumin and coriander and a few pinches each of salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned, 3 to 4 minutes per side. Divide among plates and top with the chermoula. Serve with the couscous and lemon wedges.

Nutrition Facts : Calories 510, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 66 milligrams, Sodium 457 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Sugar 1 grams, Protein 35 grams

SALMON AND COUSCOUS



Salmon and Couscous image

Make and share this Salmon and Couscous recipe from Food.com.

Provided by ellie_

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 teaspoon salt
1 cup couscous
2 1/4 tablespoons panko breadcrumbs
2 tablespoons dill, chopped
4 salmon fillets (4 ounces each)
1/4 teaspoon pepper
2 teaspoons Dijon mustard
3 cups Baby Spinach, chopped
1/4 cup chicken broth

Steps:

  • Preheat oven to broil. Place foil on cookie sheet and set aside.
  • Bring 1 3/4 cups water to a boil in a pot; add 1/4 teaspoon of the salt and the couscous. Cover and cook 8 minutes, stirring occasionally. Set aside.
  • Meanwhile, in a cup of small bowl combine crumbs and 1 tablespoon dill; set aside.
  • Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on cookie sheet. Place directly under broiler and cook for 5 minutes. Remove from oven and lower rack (6 inches from heat source).
  • Brush salmon with mustard and sprinkle with the crumb mixture, pressing to adhere. Spray with Pam. Return to oven and cook another 2 minutes.
  • Stir remaining dill, spinach and chicken broth into the couscous and let sit for 5 minutes before serving with the salmon.

Nutrition Facts : Calories 591.2, Fat 14.8, SaturatedFat 2.7, Cholesterol 146.3, Sodium 799.7, Carbohydrate 37.3, Fiber 3, Sugar 0.4, Protein 72.3

SPICE & HONEY SALMON WITH COUSCOUS



Spice & honey salmon with couscous image

The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish

Provided by Good Food team

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 9

2 lemons
2 tsp ras-el-hanout spice (we used Bart - or see Know-how, below)
1 large or 2 small garlic cloves , crushed
bunch spring onions , thinly sliced
3 tsp olive oil , plus extra for drizzling
2 boneless, skinless salmon fillets
140g couscous
2 tsp clear honey
handful mint , leaves finely sliced

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
  • Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
  • Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
  • Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.

Nutrition Facts : Calories 506 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.21 milligram of sodium

Tips:

  • Mise en Place: Before you start cooking, gather all the ingredients and equipment you will need. This makes the cooking process smoother and more efficient.
  • Choose High-Quality Ingredients: Using fresh, high-quality ingredients will greatly enhance the flavor of your dish. Look for wild-caught salmon, fresh vegetables, and flavorful herbs.
  • Cook the Salmon Properly: To ensure that the salmon is cooked evenly and remains moist, cook it over medium heat until the internal temperature reaches 145°F (63°C). Avoid overcooking, as this can dry out the fish.
  • Use a Good Quality Couscous: Opt for a whole-wheat or Israeli couscous, as they hold their shape better and have a more satisfying texture.
  • Toast the Couscous: Toasting the couscous before cooking adds a nutty flavor and a slightly crispy texture.
  • Use a flavorful Broth: Use a flavorful broth, such as vegetable broth or fish stock, to cook the couscous. This will impart more flavor to the dish.
  • Let the Couscous Rest: After cooking the couscous, let it rest for a few minutes before fluffing it with a fork. This allows the grains to absorb the remaining liquid and become light and fluffy.

Conclusion:

The recipes in this article offer a variety of delicious and nutritious ways to enjoy salmon and couscous. Whether you are looking for a quick and easy weeknight meal or a special dish for a dinner party, these recipes have something for everyone. With a little planning and preparation, you can create a flavorful and satisfying meal that is sure to impress your family and friends.

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