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
Scale
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.
