This salmon couscous recipe is perfect for a quick and easy dinner. It's also great for those nights when you have a lot going on but still want to make something special.
We're taking advantage of the end of summer produce with this recipe and I couldn't be happier about using some of my favourite ingredients for a little longer. The freshness of cucumber and tomato go perfectly with the bright zing of the za'atar and the salty feta - I just can't get enough!
These flavours are ones I go back to again and again because they're just so perfect for this time of year. Things like this halloumi breakfast bowl and this Greek orzo salad serve as inspiration for this salmon couscous recipe!
Ingredients
- Za'atar
- Salmon Fillets
- Giant Couscous
- Vegetable Stock
- Lemon
- Mint
- Parsley
- Cherry Tomatoes
- Cucumber
- Feta
- Pomegranate Molasses
- Olive Oil
See recipe card for quantities.
Instructions
Put the za'atar in a small bowl with the olive oil and plenty of salt and pepper. Mix well.
Put the salmon fillets on a baking sheet and top with the spice mixture.
Chop the cucumber, tomatoes, herbs and feta and put everything together in a bowl.
Add the giant couscous to the bowl and toss everything together with the lemon juice.
Mix together again and add pomegranate molasses.
Split the couscous between bowls and top with salmon fillets.
Hint: be careful not to overcook the salmon. I like to bake for 15 minutes but it could more or less time depending on the thickness of your fillets and keep a close eye on them.
Substitutions
- Fish - if you're not a fan of salmon then you could switch for another fish of your choice
- Dairy Free - if you want to make this recipe dairy free then just leave out the feta
- Gluten Free - giant couscous isn't gluten free but you can switch it for an alternative grain to make it suitable for people following a gluten free diet
Variations
- Spicy - you can add a pinch of chilli flakes or a chopped chilli to the couscous mixture for a hint of spice
- Flavour - there are so many ways you can go with the flavours in this dish! Switch up the za'atar for any other spice blend for a change of direction
Try this harissa salmon recipe for a different way of serving salmon!
Storage
This recipe makes amazing leftovers. You can store everything together in a sealed container in the fridge for up to 3 days.
Top tip
Giant couscous can be easy to overcook so make sure you keep a close eye on it otherwise it'll be mushy and horrible in your salad!
FAQ
Za'atar is a mixture of herbs and spices usually including sesame seeds, dried sumac, oregano, marjoram, thyme, cumin and coriander.
Want more? Try these other fish recipes!
- Mackerel Potato Salad with Soft Boiled Eggs
- Tuna Pasta Salad with Feta & Pine Nuts
- Orzo Pasta Salad with Salmon
- Salmon Salad with Watercress & Edamame
- Buttery Baked Trout with Capers & Dill
- Fish Kofta Balls
- Salmon Sandwich with Prosciutto
Recipe
Salmon Couscous with Za'atar and Feta
Ingredients
- 2 tablespoon Za'atar
- 1 teaspoon Olive Oil
- 2 Salmon Fillets
- Salt and Pepper
- 1 tablespoon Olive Oil
- 100 g Giant Couscous
- 200 ml Vegetable Stock
- 1 Lemon
- 30 g Mint
- 30 g Parsley
- 100 g Cherry Tomatoes halved
- ½ Cucumber chopped
- 200 g Feta crumbled
- Pomegranate Molasses to serve
Instructions
- Heat the oven to 180°C/350°F. Heat the oil over a medium heat then add the couscous and coat in the oil. Add the stock and bring to a boil then simmer for 10-15 minutes until tender. Drain and run under cold water.
- Mix the za'atar and olive oil and spread over the tops of the salmon fillets then place skin side down on an oiled baking sheet, season then bake for 15 minutes.
- Mix the couscous with the zest and juice of the lemon, herbs, cherry tomatoes, cucumber and feta. Serve topped with a salmon fillet and drizzled with pomegranate molasses and extra olive oil.
Notes
Like the look of this recipe? Make sure you pin it for later!
kushigalu says
I love how easy and delicious this salmon couscous is. I will be making this tonight. Thanks for sharing.
Dana says
I love using za'atar but never used it with salmon before, and this was just AWESOME. We all loved it. It goes perfectly with the couscous. Such a wonderfully wholesome meal, Amy!
Sunrita says
I love za’atar seasoning but have never tried it with salmon. I think the flavours you have combined will work great. Can’t wait to try this.
Sue says
We eat salmon at least once a week and I neeeeed new ways to serve it, thank you!
Claudia Lamascolo says
I buy Zatar all the time online for my Lebanese pizza never thought to use it this way! I am trying this today! THANKS!