Couscous with baked salmon makes for a quick and delicious meal. Add some fresh thyme and cherry tomatoes to elevate the taste. Dinner post Iftar calls for a light, nutritious meal, and baked salmon with couscous ticks all the boxes.
Cherry tomatoes, thyme, and other fresh herbs come together to create a balanced flavor.
I do the prep beforehand and cook the couscous just before serving. Once everything is cooked, all you need to do is mix and serve. The unique texture of pearl couscous makes it more interesting and versatile. I use it in my salads with cooked and fresh ingredients. The trick to cooking the perfect pearl couscous is to drain it immediately once cooked. I cool it down with a little water and then mix oil. Keep mixing it occasionally to avoid leaving lumps.
I hope you do make this recipe for your family and see the smiles.
Preparation time: 10 minutes
Cooking time: 10-15 minutes
- 300 gms salmon
- Cherry tomatoes 10-12
- Couscous 150 gms
- Paprika ¼ tsp
- Garlic 4
- Lemon juice 1 tbsp
- Thyme 10-12 sprigs
- Zucchini ¼
- Salt and pepper
- Feta (crumbled) 2 tbsp
- Rub the salmon fillet with salt, pepper, paprika, and lemon juice. Place it with the garlic and cherry tomatoes in a baking pan.
- Drizzle olive oil and bake for 7-8 minutes at 180 degrees. In the meantime, cook the pearl couscous in salted water as per instructions.
- Once cooked, I drain it in a colander and drizzle some oil. Mix with a fork to keep the grains separate.
- Pan cook the zucchini slices and keep them aside. In a mixing bowl, place the couscous, tomatoes, fish, zucchini, and herbs.
- Mix everything well and top it with feta cheese and more herbs.