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–+ servings

Salmon Couscous Salad

5 from 2 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 cups pearl couscous
  • 3 cups water or low-sodium broth
  • 4 -5 carrots, peeled
  • 1 yellow onion, sliced
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • Salt u0026 pepper
  • 1/4 cup parsley, chopped
  • 1/4 cup sliced almonds
  • 1/2 cup crumbled feta cheese

Salmon Cubes

  • 1 lb skinless salmon, cubed
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Olive oil

Harissa Lemon Dressing

  • 1/4 cup olive oil
  • Juice from 1 lemon
  • 2 tsp harissa
  • 1/2 tsp cumin
  • Salt u0026 pepper

Directions

  1. Preheat the oven to 400 F.
  2. Cut the carrots on a thin diagonal and add them to a sheet pan with the sliced onions. Drizzle with 1-2 tbsp olive oil and toss with 1/2 tsp paprika and salt and pepper.
  3. Roast the vegetables for 20 minutes.
  4. While the veggies roast, add the salmon cubes to a bowl and mix together with a drizzle of olive oil and the listed spices. Toss to combine to coat evenly and set aside.
  5. After 20 minutes, remove the vegetables from the oven and add the salmon onto the same sheet pan. Finish baking for another 10-12 minutes.
  6. While that cooks, prepare the couscous by adding it to a pot with a drizzle of olive oil and toasting it on medium heat for 2-3 minutes. Pour in 3 cups of water and a pinch of salt, and bring to a boil. Once boiling, cover the pot and reduce to simmer. Cook for about 15 minutes until all the water is absorbed. Set aside and fluff with a fork once cool.
  7. Combine the harissa lemon dressing ingredients together in a small bowl. I only used half of the amount of the dressing since the veggies and salmon add flavor as well.
  8. Once the couscous is ready, transfer it to a large salad bowl and top with the roasted vegetables, sliced almonds, parsley and feta cheese. Pour half of the dressing over the top and mix well.
  9. Add the baked salmon cubes and give it a gently mix. Add more dressing if needed, or reserve any leftover dressing in the fridge.
  10. Leftovers can be refrigerated for up to 3 days and served cold, warm or at room temperature.