Name: Herbed Pearl Couscous with Baked Salmon Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets (about 6 oz each); 1 tablespoon olive oil; Salt and pepper, to taste; 1 teaspoon dried oregano or thyme; 1 lemon, sliced into wedges; 1 cup pearl couscous; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups vegetable or chicken broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ cup fresh parsley, chopped; 1 tablespoon fresh lemon juice; Salt and pepper, to taste

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Introduction

This herbed pearl couscous paired with perfectly baked salmon creates a flavorful and balanced meal. The fresh herbs and lemon brighten the dish, making it both satisfying and light. It’s a simple dinner that feels special and is easy to prepare any night of the week.

A close-up of a dish with two layers: the bottom layer is small round couscous pearls in a light yellow color mixed with small green herb bits and some orange vegetable pieces. On top sits a large, grilled salmon fillet with a crispy, light brown surface and visible white grill marks. The salmon is garnished with a sprinkle of finely chopped green herbs and more couscous pearls. The food is served in a white bowl with an inner light gray texture, placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon dried oregano or thyme
1 lemon, sliced into wedges
1 cup pearl couscous
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups vegetable or chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C). Rub the salmon fillets with olive oil, then season with salt, pepper, and dried oregano or thyme.
Step 2: Place the salmon on a baking sheet and bake for 15-20 minutes, or until it flakes easily with a fork. Alternatively, pan-sear over medium-high heat for 4-5 minutes per side. Once cooked, squeeze fresh lemon juice over the salmon and keep warm.
Step 3: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds more.
Step 4: Stir in the pearl couscous and cook for 1-2 minutes until lightly toasted. Pour in the broth, dried basil, and dried oregano. Bring to a boil.
Step 5: Reduce heat to low, cover, and simmer for 8-10 minutes until the couscous is tender and liquid is absorbed.
Step 6: Remove from heat and stir in fresh parsley, lemon juice, and salt and pepper to taste.
Step 7: Plate the herbed couscous and top each serving with a salmon fillet. Garnish with additional parsley or lemon wedges if desired. Serve immediately.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the couscous while cooking.
Substitute fresh herbs like dill or chives for parsley to change the flavor profile.
Try using lime instead of lemon for a different citrus note.
To make this dish gluten-free, use gluten-free couscous or substitute with quinoa.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the salmon gently in the oven or microwave to prevent drying out. Reheat the couscous in a covered dish with a splash of water or broth to keep it moist.

How to Serve

A grilled salmon fillet with a golden, slightly crispy skin sits on top of a bed of small, round, pearl-like couscous mixed with chopped herbs and pieces of orange vegetable, likely carrots. The salmon is garnished with more herbs and a small pile of couscous pearls on top, adding texture and color contrast. The dish is served in a round, white bowl with a subtle brown rim, placed on a white marbled surface. The warm lighting highlights the juicy and tender texture of the salmon and the glossy look of the couscous. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the salmon and couscous ahead of time?

Yes, you can prepare both in advance. Keep them refrigerated and reheat before serving. The salmon is best reheated gently to maintain moisture.

What can I serve with this dish?

This meal pairs well with a simple green salad, steamed vegetables, or roasted asparagus for a complete and balanced dinner.