If you’re searching for a vibrant dinner that’s both hearty and refreshing, this Salmon and Couscous Bowl Recipe is exactly what you need. It brings together perfectly baked salmon fillets paired with fluffy couscous, fresh vegetables, and a hint of bright lemon—a delightful harmony of flavors and textures that feels as special as it is simple. Whether you’re cooking for a busy weeknight or serving guests, this dish delivers a Mediterranean-inspired feast that’s nourishing and incredibly satisfying.
Ingredients You’ll Need
This Salmon and Couscous Bowl Recipe relies on straightforward, wholesome ingredients that each play a crucial role in creating a balanced, delicious meal. From the tender salmon to the fresh veggies and fragrant herbs, every component adds a unique touch to the final dish.
- 4 salmon fillets (about 6 ounces each): Choose fresh, high-quality salmon for the best flavor and texture.
- 2 tablespoons olive oil: Adds richness and helps the salmon crisp up beautifully in the oven.
- Juice of 1 lemon: Offers brightness and a zesty contrast to the rich fish.
- 2 garlic cloves, minced: Infuses the salmon with a warm, aromatic depth.
- 1 teaspoon paprika: Adds a subtle smoky warmth to the seasoning.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Provides a gentle kick of spice.
- 1 cup couscous: The fluffy grain base that soaks up all the vibrant flavors.
- 1 ¼ cups low-sodium chicken or vegetable broth: Cooks the couscous with added flavor and moisture.
- 1 cup cherry tomatoes, halved: Brings juicy bursts of sweetness and color.
- 1 cucumber, diced: Adds refreshing crunch and coolness.
- ¼ cup red onion, finely chopped: Lends a sharp, sweet edge that balances the dish.
- 2 tablespoons fresh parsley, chopped: Brightens the bowl with herbal freshness.
- 2 tablespoons feta cheese, crumbled (optional): Offers creamy, salty contrast if you want a little extra indulgence.
How to Make Salmon and Couscous Bowl Recipe
Step 1: Prepare the Salmon
Start by preheating your oven to 400°F so it’s ready to give your salmon a perfect roast. Place the fillets on a parchment-lined baking sheet, which prevents sticking and makes cleanup a breeze. Drizzle each piece with olive oil and lemon juice, then rub them with garlic, paprika, salt, and pepper. This simple marinade keeps the salmon tender and infuses it with a warm, zesty flavor punch as it bakes for 12 to 15 minutes. You’ll know it’s done when the fish flakes easily with a fork.
Step 2: Cook the Couscous
While the salmon is baking, bring your broth to a boil in a medium saucepan. Using broth instead of water adds a savory depth that elevates the couscous considerably. Stir in the dry couscous, cover the pot, and remove it from heat. Let it sit undisturbed for about five minutes—this little trick allows the couscous to absorb all the liquid perfectly. Once ready, fluff it gently with a fork so each grain stays light and separate.
Step 3: Mix the Veggies and Herbs
In a large bowl, combine the fluffy couscous with halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley. This vibrant veggie combo adds a wonderful crunch, a splash of color, and fresh herbal notes that perfectly complement the hearty salmon and tender couscous.
Step 4: Assemble the Bowl
Divide the couscous and vegetable mixture evenly among four serving bowls. Top each with a beautifully roasted salmon fillet and sprinkle with crumbled feta cheese if you love a creamy, salty finish. Serve it warm, and enjoy the satisfying balance of flavors in every mouthful!
How to Serve Salmon and Couscous Bowl Recipe
Garnishes
To brighten up your Salmon and Couscous Bowl Recipe even more, try garnishing it with a drizzle of tzatziki sauce or lemon tahini dressing. These add creamy, tangy layers that marry perfectly with the Mediterranean flavors. Fresh lemon wedges and a sprinkle of extra parsley or dill also make lovely, fresh accents that invite you to dig right in.
Side Dishes
This bowl is a meal in itself, but if you want to add sides, light and simple options like a crisp green salad or roasted seasonal vegetables work beautifully. A basket of warm pita bread or some grilled asparagus can round out the meal nicely without stealing the spotlight from your main star.
Creative Ways to Present
For a fun twist, serve this dish in hollowed-out bell peppers or large lettuce leaves to create edible bowls. Alternatively, layer the couscous and veggies in a jar or glass for an elegant, portable lunch presentation. If you’re prepping for a group, a beautiful platter of salmon pieces arranged next to a large bowl of couscous salad encourages everyone to serve themselves and customize their bowls.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon and couscous separately in airtight containers in the refrigerator. This helps keep the couscous fresh and prevents the salmon from becoming overcooked or soggy. When stored properly, these components will stay good for up to three days.
Freezing
While couscous freezes well, salmon is best eaten fresh but can be frozen if needed. Wrap the cooked salmon tightly in plastic wrap and aluminum foil, or store it in a freezer-safe container. Use within one month for optimal taste and texture. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the salmon gently in a low oven at 275°F or in a microwave on medium power to avoid drying it out. The couscous can be warmed in the microwave or sautéed quickly in a skillet with a splash of water or broth to refresh its texture. Adding a squeeze of lemon after reheating restores its bright character.
FAQs
Can I use quinoa instead of couscous?
Absolutely! Quinoa is a fantastic gluten-free alternative that adds nuttiness and extra protein. Just cook it according to package instructions before mixing it with the veggies.
Is this recipe suitable for meal prep?
Yes, the Salmon and Couscous Bowl Recipe is perfect for meal prep. Keep the salmon and couscous mixture separate until ready to eat for the freshest results.
Can I grill the salmon instead of baking?
Definitely! Grilling the salmon adds a smoky flavor that pairs beautifully with the couscous and veggies. Just make sure to oil the grill grates and watch the cooking time carefully to avoid overcooking.
What if I don’t like feta cheese?
No worries—feta is optional and can be left out or replaced with goat cheese or a sprinkle of toasted nuts for texture and flavor.
Can this dish be made dairy-free?
Yes, simply omit the feta cheese or use a dairy-free cheese alternative, and your Salmon and Couscous Bowl Recipe remains just as tasty and wholesome.
Final Thoughts
There’s something truly special about the way the flavors come together in this Salmon and Couscous Bowl Recipe. It’s one of those meals that feels thoughtful yet comes together quickly, making it a reliable weeknight winner or a nutritious weekend treat. I can’t wait for you to try it and see how effortlessly delicious a healthy meal can be—happy cooking!
Print
Salmon and Couscous Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Bowl
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Pescatarian
Description
This Salmon and Couscous Bowl recipe features perfectly baked salmon fillets seasoned with garlic, paprika, and lemon juice, served atop fluffy couscous mixed with fresh cherry tomatoes, cucumber, red onion, and parsley. Finished with a sprinkle of feta cheese, this Mediterranean-inspired bowl is a healthy, flavorful, and easy-to-make meal ideal for weeknights or meal prepping.
Ingredients
For the Salmon
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Couscous and Vegetables
- 1 cup couscous
- 1 ¼ cups low-sodium chicken broth or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
For Garnish (Optional)
- 2 tablespoons feta cheese, crumbled
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon fillets on it. Drizzle the fillets with olive oil and lemon juice, then rub them evenly with minced garlic, paprika, salt, and black pepper to season thoroughly.
- Bake Salmon: Place the baking sheet in the oven and bake the salmon for 12 to 15 minutes, or until the salmon flakes easily with a fork, indicating it is fully cooked and tender.
- Cook Couscous: While the salmon bakes, bring the chicken broth or vegetable broth to a boil in a medium saucepan. Once boiling, stir in the couscous, cover the pot, and remove it from heat. Let the couscous absorb the liquid and steam for 5 minutes.
- Fluff Couscous and Mix Vegetables: After 5 minutes, fluff the couscous with a fork until light and separated. Transfer it to a mixing bowl and add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley. Toss gently to combine all ingredients.
- Assemble the Bowls: Divide the couscous and vegetable mixture evenly among four serving bowls. Top each bowl with a baked salmon fillet. Sprinkle crumbled feta cheese over the top if desired for a tangy finish.
- Serve: Serve the salmon and couscous bowls warm, optionally drizzling with tzatziki or lemon tahini dressing for extra flavor.
Notes
- For extra flavor, drizzle your bowl with tzatziki sauce or a lemon tahini dressing.
- You can substitute quinoa or bulgur for the couscous to vary the grain base.
- This bowl works well as a meal prep option; store components separately to keep them fresh.
