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–+ servings

Herbed Pearl Couscous and Salmon

5 from 1 vote
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 4 skinless salmon fillets, 4-6 oz each
  • 1/2 tsp garlic powder
  • Salt u0026 pepper
  • Olive oil

Herbed Pearl Couscous

  • 1 1/2 cups pearl couscous
  • 2 cups water
  • 1 can chickpeas (15 oz), drained
  • 1/4 cup basil, finely chopped
  • 1/4 cup dill, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 2 shallots, diced
  • 1 tsp lemon zest
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Herb Sauce

  • 1/4 cup basil
  • 1/4 cup dill
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 5 -6 mint leaves
  • 2 tbsp olive oil
  • 1 tbsp champagne vinegar or white wine vinegar
  • Juice from 1/2 lemon
  • Pinch salt

Directions

  1. Season the salmon fillets with salt, pepper and garlic powder on both sides.
  2. Heat a large skillet on medium heat, then drizzle in about 1 tbsp olive oil. Sear the salmon on medium/high heat for about 2-3 minutes per side, until browned. They don't need to be fully cooked through. If you prefer to fully cook the salmon and then prepare the couscous on its own, cook the salmon for 4-6 minutes per side depending on thickness, then set aside and follow the remaining steps except for step 5.
  3. Remove the salmon from the pan and add another tbsp of oil. Add in the diced shallots and cook on medium heat for 1-2 minutes to soften.
  4. Add in the pearled couscous, spices and chopped herbs and toss together for 1 minute. Add in the chickpeas and water and give everything a stir
  5. Nestle the salmon fillets back into the pan.
  6. Cover the pan and bring to a boil. Once boiling, reduce the heat to low and simmer for about 20-25 minutes until all of the liquid is absorbed. Once ready, let the pan rest for 5 minutes off of the heat.
  7. While that cooks, prepare the herb sauce by blending together the herbs, olive oil, lemon juice, vinegar and pinch of salt in a blender or small food processor. You can also use an immersion blender for this step.
  8. Once the salmon and couscous are ready, serve with the herb sauce.