Herbed Pearl Couscous with Roasted Salmon Recipe
Introduction
Herbed Pearl Couscous with Salmon is a simple yet elegant dish that combines tender, flavorful couscous with perfectly roasted salmon. This recipe is perfect for a healthy weeknight dinner or a special occasion.
Ingredients
- 1 cup pearl couscous
- 2 salmon fillets (about 6 ounces each)
- 1/4 cup fresh mixed herbs (such as parsley, dill, and basil), chopped
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Step 1: Cook the pearl couscous according to package instructions, usually by boiling in salted water for about 8-10 minutes until tender. Drain and fluff with a fork.
- Step 2: Preheat the oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with salt, pepper, and half of the lemon zest.
- Step 3: Roast the salmon in the preheated oven for 12-15 minutes until cooked through and flaky.
- Step 4: In a large bowl, combine the cooked couscous with the chopped herbs, remaining lemon zest, and lemon juice. Drizzle with the remaining olive oil and toss gently to mix.
- Step 5: Serve the herbed couscous topped with the roasted salmon fillets. Adjust seasoning if needed.
Tips & Variations
- For extra flavor, toast the pearl couscous in a dry skillet for 2-3 minutes before cooking.
- Swap salmon for grilled shrimp or chicken for a different protein option.
- Use a mix of fresh herbs you have on hand, such as cilantro or chives, for varied taste.
- Add chopped toasted nuts or crumbled feta cheese to the couscous for added texture and richness.
Storage
Store any leftover couscous and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat the couscous gently in the microwave or on the stovetop with a splash of water. Salmon reheats best when warmed lightly to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular couscous instead of pearl couscous?
Yes, but cooking times will differ. Regular couscous cooks faster and has a finer texture, so adjust accordingly and watch it to avoid overcooking.
How can I tell when the salmon is done?
The salmon is cooked when it flakes easily with a fork and has an opaque appearance throughout. Internal temperature should reach 145°F (63°C) for safe consumption.
PrintHerbed Pearl Couscous with Roasted Salmon Recipe
A vibrant and delicious Herbed Pearl Couscous with Salmon recipe that combines fluffy pearl couscous cooked to perfection, tender roasted salmon, and fresh herbs with a hint of lemon and olive oil for a light, healthy, and flavorful meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
For the Pearl Couscous
- 1 cup pearl couscous
- 1 1/4 cups water or vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Salmon
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 lemon (zested and juiced)
For the Herb Mixture
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon olive oil
Instructions
- Cook the Couscous: In a medium saucepan, bring water or vegetable broth to a boil. Add the pearl couscous, olive oil, and salt. Reduce heat to low, cover, and simmer for about 8-10 minutes or until the couscous is tender and liquid is absorbed. Remove from heat and fluff with a fork.
- Roast the Salmon: Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and sprinkle lemon zest over top. Roast for 12-15 minutes, or until salmon flakes easily with a fork.
- Prepare Herb Mixture: In a small bowl, combine chopped parsley, dill, chives, and olive oil. Stir in fresh lemon juice to brighten the flavor.
- Combine and Serve: Transfer cooked couscous to a large bowl. Flake the roasted salmon into bite-sized pieces and gently fold into the couscous. Pour the herb mixture over the couscous and salmon, tossing gently to combine. Adjust seasoning if needed and serve warm.
Notes
- Use vegetable broth instead of water for more flavor in the couscous.
- Fresh herbs can be substituted with dried herbs, but reduce quantity to 1/3.
- For a spicier twist, add a pinch of red pepper flakes to the herb mixture.
- Leftover couscous can be refrigerated for up to 3 days and served cold or warmed.
- Make sure not to overcook the salmon to keep it moist and tender.
Keywords: Herbed pearl couscous, roasted salmon recipe, healthy salmon dish, Mediterranean salmon, easy couscous meal
