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Herbed Pearl Couscous and Salmon Recipe

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4.3 from 1 review

This Herbed Pearl Couscous and Salmon recipe is a flavorful and nutritious one-pan meal featuring tender salmon fillets seared to perfection and nestled atop a bed of pearl couscous mixed with fresh herbs, chickpeas, and shallots. The dish is finished with a zesty and aromatic herb sauce that brightens each bite. Perfect for a balanced weeknight dinner that feels both wholesome and gourmet.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 4 skinless salmon fillets, 4-6 oz each
  • 1/2 tsp garlic powder
  • Salt & pepper, to taste
  • Olive oil, for searing (about 2 tbsp)

Herbed Pearl Couscous

  • 1 1/2 cups pearl couscous
  • 2 cups water
  • 1 can chickpeas (15 oz), drained and rinsed
  • 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 vinegar (such as white wine or apple cider vinegar)
  • Juice from 1/2 lemon
  • Pinch of salt

Instructions

  1. Season the Salmon: Pat the salmon fillets dry and season both sides evenly with salt, pepper, and garlic powder to enhance flavor before cooking.
  2. Sear the Salmon: Heat a large skillet over medium heat and add about 1 tablespoon of olive oil. Sear the salmon fillets for 2-3 minutes on each side until nicely browned but not fully cooked through. For fully cooked salmon, increase searing time to 4-6 minutes per side depending on thickness, then set aside.
  3. Sauté Shallots: Remove the salmon temporarily. Add another tablespoon of olive oil to the skillet and sauté the diced shallots on medium heat for 1-2 minutes until softened and fragrant.
  4. Add Couscous and Herbs: Stir in the pearl couscous, lemon zest, garlic powder, salt, pepper, and the chopped herbs (basil, dill, parsley, cilantro) into the pan with the shallots. Toss everything together for about 1 minute to combine flavors.
  5. Add Chickpeas and Water: Incorporate the drained chickpeas and pour in 2 cups of water. Stir gently to combine all ingredients evenly.
  6. Return Salmon to Pan: Nestle the seared salmon fillets back into the couscous mixture in the pan, arranging them evenly among the couscous.
  7. Simmer Covered: Cover the pan with a lid and bring to a boil. Then reduce heat to low and simmer gently for 20-25 minutes until the couscous is tender and the liquid is fully absorbed. Remove from heat and let the pan rest covered for an additional 5 minutes.
  8. Prepare Herb Sauce: While the couscous simmers, blend together basil, dill, parsley, cilantro, mint leaves, olive oil, vinegar, lemon juice, and a pinch of salt in a blender, food processor, or with an immersion blender until smooth and aromatic.
  9. Serve: Plate the couscous and salmon, then drizzle or serve with the fresh herb sauce alongside for a bright, flavorful finish.

Notes

  • For a firmer salmon texture, cook for the longer sear time before adding to couscous.
  • You can substitute water with vegetable or chicken broth to add extra depth of flavor to the couscous.
  • Adjust herbs in the sauce based on availability; mint and cilantro bring a fresh, vibrant note.
  • This recipe can be adapted for gluten-free by substituting pearl couscous with gluten-free grain such as quinoa or millet.
  • Leftover couscous and salmon can be refrigerated for up to 2 days and reheated gently.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://iamstarved.com/herbed-pearl-couscous-and-salmon-recipe/