Ingredients
1.5 cups uncooked couscous
4 (6-ounce each) salmon fillets, skin removed
1 ripe cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted
1/2 cup crumbled feta cheese
3 tablespoons extra virgin olive oil
1 whole lemon, zested and juiced (about 2 tablespoons
juice)
2 cloves garlic, minced
1/4 cup chopped fresh herbs (parsley, dill, mint)
Salt and freshly ground pepper, to taste
Instructions
Bring 1.5 cups water to a boil; add 1.5 cups couscous. Remove from heat, cover, and let sit 5 minutes. Fluff with a fork and set aside.
In a small bowl, whisk together 3 tablespoons olive oil, lemon zest and juice, minced garlic, 2 tablespoons water, chopped herbs, 1 teaspoon salt, and 1/2 teaspoon pepper to create a dressing.
Heat a skillet over medium-high heat. Add 2 tablespoons olive oil, then sear salmon fillets for 4-5 minutes per side until cooked through but still moist. Season with salt and pepper.
In a large bowl, combine couscous, cucumber, cherry tomatoes, olives, and feta. Toss with half the dressing to coat vegetables.
Serve warm salmon over the couscous salad, drizzle with remaining dressing, and garnish with extra herbs if desired.
Notes
Use low-sodium feta for reduced sodium. Couscous can be prepped ahead and stored chilled. Substitute canned chickpeas or other Mediterranean proteins for halal dietary preferences. For meal prep, store components separately and assemble at serving time.
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg