Ingredients
Salmon
- 4 skinless salmon fillets, 4-6 oz each
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- 1-2 tbsp olive oil
Couscous and Chickpeas
- 1 1/2 cups pearl couscous
- 2 cups water
- 1 can chickpeas (15 oz), drained
- 2 shallots, diced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup basil, finely chopped
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 cup cilantro, finely chopped
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
- Juice from 1/2 lemon
- 1 tbsp vinegar
- Pinch salt
Instructions
- Season the Salmon: Season the salmon fillets with salt, pepper, and garlic powder on both sides to enhance the flavor.
- Sear the Salmon: Heat a large skillet over medium heat, add about 1 tablespoon olive oil, and sear the salmon fillets for 2-3 minutes per side on medium-high heat until browned but not fully cooked through. For fully cooked salmon, cook 4-6 minutes per side depending on thickness, then set aside.
- Prepare the Shallots: Remove salmon from the pan. Add another tablespoon of olive oil to the skillet and cook the diced shallots over medium heat for 1-2 minutes until softened.
- Cook the Couscous and Chickpeas: Add pearl couscous, garlic powder, salt, pepper, and the chopped herbs (basil, dill, parsley, cilantro) to the skillet. Toss for 1 minute to combine. Stir in chickpeas and water.
- Add Salmon Back: Nestle the salmon fillets back into the pan, placing them on top of the couscous mixture.
- Simmer Covered: Cover the pan and bring to a boil, then reduce heat to low. Simmer gently for 20-25 minutes until all liquid is absorbed and couscous is tender. Remove from heat and let rest covered for 5 minutes.
- Prepare Herb Sauce: Meanwhile, blend basil, dill, parsley, cilantro, mint leaves, olive oil, lemon juice, vinegar, and a pinch of salt in a blender or food processor until smooth. An immersion blender can also be used.
- Serve: Plate the salmon and couscous, then drizzle or serve alongside the fresh herb sauce for added flavor.
Notes
- Salmon can be cooked fully before adding couscous if preferred for texture control.
- Use fresh herbs for the best flavor in the herb sauce.
- Adjust seasoning to taste before serving.
- Couscous can be substituted with other grains like quinoa if desired, adjusting cooking liquid accordingly.
- Leftovers keep well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
