This Herbed Couscous Salmon is a nutrient-rich, flavorful meal that pairs protein-packed salmon with fiber– and vitamin-rich chickpea couscous. Salmon provides omega-3 fatty acids and high-quality protein, supporting heart and brain health, while the mix of fresh herbs—basil, dill, parsley, and cilantro—adds antioxidants and vibrant flavor without added calories.
The couscous is combined with chickpeas and shallots, giving a satisfying texture and extra plant-based protein. A hint of lemon zest and garlic brightens the dish, and a drizzle of herb sauce or salsa verde adds freshness. Quick to prepare and visually appealing, this dish is perfect for a balanced lunch or dinner.
Recipe
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) gluten-free 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
How to Prepare
Season salmon with garlic powder, salt, and pepper.
Heat 1 tbsp olive oil in a large skillet over medium heat. Cook salmon until browned and cooked through. Remove salmon and set aside.
To the same pan, add another 1 tbsp olive oil and cook shallots for 1-2 minutes. Set aside.
In a bowl, make couscous according to package instructions. Then mix in the earlier-cooked shallots, as well as lemon zest, spices, herbs, and chickpeas. Season with salt and pepper and stir to combine.
Serve salmon alongside couscous and topped with herb sauce.
