Salmon Couscous

Couscous adds a special touch and light texture (as well as nutritional value) to many dishes. Although known as a “grain,” it is made from a grain (semolina) with water by rolling to form small pellets. It is more nutritious than dried pasta (more vitamins, less sugar) and white rice (more protein) and goes well with just about any ingredient you have at home. It is delicious on its own as a meal (as in this recipe) or as a side dish (served with fish, meat or chicken).

Traditional origins of couscous are from North Africa (mainly Morocco), but nowadays couscous is eaten everywhere in the world, and many countries have adopted couscous as part of their healthy meals and diets – such as France, Italy, Spain, Portugal, and many other countries. There are other types of couscous in the world where it’s made with different ingredients such as cornmeal (as in Brazil), or pearl millet (as in Mali and Senegal); traditional semolina couscous is lighter in texture and flavor. The couscous often found in supermarkets (commonly known as “instant” couscous) has already been pre-steamed and dried and only takes 5 minutes to cook. It’s a versatile “grain” and its mild flavor does not compete with other ingredients, making it a friendly item to always have in your kitchen for a quick healthy meal.

About this recipe
I often make couscous because it’s quick, easy and delicious by itself (with a little salt, pepper and olive oil) or you can add any fresh ingredient and make a more elaborate side dish or a main meal with it. I first had this salmon couscous dish about 3 years ago at my friend Anailza’s house and loved it; it’s light, fresh, and nutritious and can be eaten hot or cold. I have made it often since, sometimes changing ingredients. This recipe has approximate quantities of ingredients, because there is no need for specific measurements (except in cooking the couscous itself). You can add as much or little of something listed, omit or substitute with another ingredient of your choice; you can even cook the couscous in vegetable stock instead of water. This is simply a suggested recipe, and I urge you to experiment on your own making couscous with other flavors and you too will see how easy it is to make a great nutritious meal with this simple ingredient!

Salmon Couscous
Serves 4-6 people
Prep time: 10-15 min
Cook time: 5 min (couscous) + 10-15 min (salmon)
Cooking temp: 350°F/180°C (salmon)


  • 1 salmon fillet
  • 1 cup (173g) plain couscous (unflavored)
  • 1 cup (235ml) of water
  • ¼ (medium) red onion*, chopped
  • 6-8 Greek Kalamata olives, pitted and chopped
  • 1 TBL pine nuts (slightly toasted)
  • 1 TBL walnuts, chopped
  • 10-12 cherry tomatoes, diced
  • 2 TBL extra virgin olive oil (1 TBL for cooking couscous, 1 TBL for seasoning)
  • 2 tsp parsley, chopped
  • Salt and pepper to taste

*Cooking tip: Soak chopped onion in water for 10 minutes to take out the “sting” so it can be eaten raw.


  1. Season salmon with salt and pepper and bake for 5-10 minutes in 350°F/180°C or until done to your liking. You may grill the salmon instead of baking it if you prefer.
  2. While the salmon is cooking, boil 1 cup (235ml) of water. Remove from heat and add couscous and 1 TBL of olive oil. Stir and cover pot. Let it rest for 5 minutes while the couscous absorbs the water. Once done, fluff couscous lightly with a fork. Set aside.
    1. Note: These are directions for couscous commonly found in supermarkets that have been pre-steamed and dried. If you can find authentic couscous, it takes longer to cook.
  3. Once the salmon is cooked, cut it into small pieces and set aside.
    1. Note: You can use a knife to cut or a fork to shred the salmon.
  4. Toast pine nuts over low heat in a skillet for approximately 2-3 minutes, stirring often until light golden in color.
  5. In a bowl, add the salmon, chopped (and rinsed) onions, tomatoes, olives, pine nuts, walnuts, parsley, and 1 TBL of olive oil. Add the couscous and lightly toss together. Season with salt and pepper, and add more olive oil if needed.

This dish is quick and healthy and can be done ahead of time. It can be served hot or cold, as a salad or as a side dish (without the salmon). Enjoy!


About Food Cookture

Alessandra - food blogger at Food Cookture ( Passion for cooking, inspired by cultures and travels.
This entry was posted in Brunch/Breakfast, Entree (lunch/dinner), First Course, Fish/Seafood, Light Dishes, Salads, Side Dishes, Snacks, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

10 Responses to Salmon Couscous

  1. I was brainstorming what to cook this weekend, and came to explore your blog. I will definitely try this recipe – as well as others! Thanks!

  2. Last Pedestrian says:

    I made this for my sweetheart and really liked how it turned out. I’m looking forward to putting my own spin on the recipe, as it lends itself well to customization. With a little lime and chili, for example, one could make this a Thai-style dish. A great recipe, especially for a beginner like me.

    • This is a great recipe to be modified however you please. Lime and chili sound great!!! I’ll give it a try with your twist :) happy you liked the recipe! Have fun with it!

  3. Kiawna says:

    This looks sooo good!!! I can’t wait to make it. Best thing is that I always have all of these ingredients at home with the exception of the couscous. Easy enough to get. Thanks!

    • Glad you like the recipe :-) Yes, it’s so easy, and it’s a great recipe to have for a last minute dish! Yes, you can find plain/unflavored couscous at any supermarket. Better to season your own instead of buying the ones with the flavored packages (too much sodium and other preservatives in those). If you don’t find plain couscous, you can buy the flavored package/box and just don’t use the flavoring powder in the envelope inside the box of couscous :-) Let me know how it turns out :-) Enjoy!

  4. I can’t wait to try this recipe, Ale! I love making light, fast, and healthy weeknight meals!

    • This will become one of your favorites- it’s super easy and delicious! It’s even great eaten cold (which is how I usually eat it). Enjoy and let me know how it turns out :-)

  5. Thank you Cacá! This recipe is super simple and you will love it! Let me know how it turns out :-) Yes, all pictures are taken by me… must admit i’m having as much fun taking the pictures as cooking the dishes! :-) falling in love with food photography…. so i’ll be looking for professional advice from you soon :-)

  6. It looks delicious and the photos are super pro! are you taking them yourself? I will try this one this week.

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