Herbed Couscous and Salmon

Let me tell you something about salmon. It’s one of those proteins that’s always impressive, but it can be boring if you just season it and throw it in a pan. This Herbed Couscous Salmon is the opposite bright, fresh, and packed with flavor.

We’re talking perfectly cooked salmon filets seasoned with garlic powder and topped with a zesty herb sauce or salsa verde. Served alongside fluffy couscous studded with chickpeas, a mountain of fresh herbs (basil, dill, parsley, cilantro), shallots, and lemon zest.

It’s a complete meal in one bowl. The couscous is light and herby. The salmon is rich and flaky. The herb sauce ties it all together.

Forty minutes. One pan for the salmon, one bowl for the couscous. And you’ve got a meal that’s impressive enough for guests but easy enough for a weeknight.

Let’s make some herbed couscous salmon.

Try my One Pot Rice and Salmon recipe.

Why You’ll Love the Recipe

• 40 minutes start to finish. Fast enough for a weeknight.
• Bright, fresh herbs. Basil, dill, parsley, cilantro.
• Fluffy couscous with chickpeas. Protein and fiber.
• Salmon with herby sauce. Rich, flaky, and flavorful.
• Gluten free option. Use GF couscous or quinoa.
• High protein (42g). Salmon + chickpeas.
• Impressive enough for guests. Restaurant quality at home.
• Meal prep friendly. Tastes great the next day.

Try my Salmon with Coconut Broccoli recipe.

What You’ll Need to Make

You’ll need a large skillet for the salmon and shallots, a medium bowl for the couscous, a cutting board and knife, a measuring cup, a grater for the lemon zest, a whisk or spoon, and four plates for serving.

Ingredients (Serves 4):

For the salmon:

• 4 salmon filets (6 oz / 170g each)
• ½ tsp. garlic powder
• 4 tbsp. herb sauce or salsa verde (store-bought or homemade)

For the couscous:

• 10.5 oz. (300g) couscous
• 1 can (15 oz / 425g) chickpeas, drained
• 4 tbsp. basil, finely chopped
• 4 tbsp. dill, finely chopped
• 4 tbsp. parsley, finely chopped
• 4 tbsp. cilantro, finely chopped
• 2 shallots, diced
• 1 tsp. lemon zest
• 1 tsp. garlic powder
• Salt and pepper, to taste

Nutrition per serving (estimated): Energy: ~610 kcal | Carbs: 52g | Protein: 42g | Fat: 24g | Fiber: 8g

Recipe Keys: High Protein, High Fiber, Gluten Free Option, Quick Meal, Impressive for Guests, Meal Prep Friendly

Try my Chopped Salmon Salad recipe.

What You’ll Need to Do

Alright, let’s make a herby couscous salmon that’s fresh, flavorful, and so easy.

First, season the salmon. Sprinkle the salmon filets with garlic powder, salt, and pepper on both sides.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Cook the salmon until browned and cooked through, about 4-5 minutes per side, depending on thickness. Remove the salmon from the skillet and set aside.

In the same pan, add another 1 tablespoon of olive oil. Cook the diced shallots for 1-2 minutes until softened and fragrant. Remove from heat.

While the salmon cooks, prepare the couscous. In a medium bowl, make the couscous according to package instructions (usually pouring boiling water over it, covering, and letting it sit for 5 minutes).

Fluff the couscous with a fork. Mix in the cooked shallots, lemon zest, garlic powder, fresh herbs (basil, dill, parsley, cilantro), and drained chickpeas. Season with salt and pepper to taste. Stir to combine.

Assemble the plates. Divide the herbed couscous among four plates.

Place a salmon filet on top of each couscous portion.

Top each salmon filet with 1 tablespoon of herb sauce or salsa verde.

Serve immediately. Garnish with extra fresh herbs if desired.

Eat with a fork. Get some couscous, some salmon, and some herby sauce in every bite.

Try my Salmon Teriyaki with Green Beans and Sweet Corn Rice recipe.

Easy Ingredient Swaps

• No salmon? Use trout, arctic char, or chicken breast.
• No couscous? Use quinoa, bulgur, or rice.
• No chickpeas? Use white beans or cannellini beans.
• No herb sauce? Use pesto or chimichurri.
• No fresh herbs? Use 1 tbsp each dried herbs (reduce amount).
• No shallots? Use ¼ red onion, finely diced.
• Gluten free: Use gluten-free couscous or quinoa.

Try my Salmon, Rice and Tomato Tray Bake recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes to the couscous.
• Lemon version: Add extra lemon zest and a squeeze of lemon juice.
• Garlic version: Double the garlic powder.
• Tomato version: Add ½ cup diced sun-dried tomatoes to the couscous.
• Olive version: Add ½ cup chopped Kalamata olives.
• Low carb version: Serve over cauliflower rice instead of couscous.
• Vegan version: Use roasted cauliflower instead of salmon.

Try my Citrus Honey Glazed Salmon and Pineapple Rice recipe.

Some Helpful Tips

• Don’t overcook the salmon. 4-5 minutes per side is usually enough. It should flake easily with a fork.
• Use fresh herbs. Dried herbs won’t give you the same bright, fresh flavor. Fresh is worth it.
• Fluff the couscous with a fork. This separates the grains and prevents clumps.
• Season the couscous well. It needs salt to bring out the flavors of the herbs and chickpeas.
• Use a good herb sauce. Store-bought salsa verde or chimichurri works great. Homemade is even better.
• Let the salmon rest for 2 minutes before serving. The juices redistribute.

Try my Wholesome Salmon Quinoa Zoodles recipe.

Some Budget-Friendly Tips

• Salmon is the splurge. Watch for sales. Buy frozen salmon it’s often cheaper and just as good.
• Couscous is cheap. A box costs a few dollars. One box makes multiple meals.
• Canned chickpeas are cheap. A can costs a few dollars. Use the rest for salads or hummus.
• Fresh herbs can be pricey. Buy a bunch. Use the stems in stock or discard.
• Make your own herb sauce. Blend fresh herbs, garlic, olive oil, lemon juice, and salt. Cheaper than store-bought.
• Make a double batch. Twice the couscous and salmon. Same amount of work. Freeze half.

Try my Miso Salmon Zoodles recipe.

Some Serving Ideas

• As a main course. One plate is a full meal. Perfect for dinner.
• For a dinner party. This dish looks gorgeous and tastes incredible.
• For meal prep. Portion into containers. Reheat for lunch all week.
• With a side salad. A simple green salad with lemon vinaigrette.
• With lemon wedges. Extra freshness on the side.
• For a crowd. Double the recipe. Use a larger pot for the couscous.

Try my Salmon Couscous Salad recipe.

Some Storage and Reheating Tips

Fridge (couscous only): Store in an airtight container for up to 5 days.

Fridge (salmon only): Store in an airtight container for up to 3 days.

Fridge (assembled): Not recommended. Store components separately.

Freezer: Not recommended. The texture of the couscous and salmon will change.

Reheating salmon: Reheat in a 300°F oven for 5-7 minutes, or in a skillet over medium-low heat for 3-4 minutes.

Reheating couscous: Microwave for 1-2 minutes with a splash of water, or reheat in a skillet.

Do not reheat more than once. Take out only what you’ll eat.

Try my Peachy Salmon Salad recipe.

Final Thoughts

Look, I love a simple salmon dinner. But sometimes I want something a little more exciting, a little fresher, a little more “wow.” This Herbed Couscous Salmon is that.

Perfectly cooked salmon topped with a zesty herb sauce. Fluffy couscous with chickpeas and a mountain of fresh herbs basil, dill, parsley, cilantro. Shallots and lemon zest for brightness.

Forty minutes. 42g of protein. Impressive enough for guests. Easy enough for a weeknight.

Make it for a dinner party. Make it for date night. Make it for a healthy weeknight dinner.

However you serve it, you’re getting a salmon dish that’s anything but boring.

Now go chop some herbs.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the fresh herbs and rich salmon? Perfect balance.