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Herbed Pearl Couscous and Salmon Recipe
Ben Carraoli

Herbed Pearl Couscous and Salmon Recipe

I recently made this herbed pearl couscous and salmon, and honestly, it turned out even better than I expected. The salmon was perfectly tender, and the couscous soaked up all those fresh herb flavors beautifully.
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Total Time 40 minutes
Servings: 4
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 4 skinless salmon fillets 4–6 oz each
  • 1/2 tsp garlic powder
  • Salt & black pepper
  • 2 –3 tbsp olive oil
  • 1 1/2 cups pearl couscous
  • 2 cups water
  • 1 can 15 oz chickpeas, drained
  • 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
  • 1/4 cup basil
  • 1/4 cup dill
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 5 –6 fresh mint leaves
  • 2 tbsp olive oil
  • 1 tbsp champagne vinegar or white wine vinegar
  • Juice of 1/2 lemon
  • Pinch of salt

Method
 

  1. Start by seasoning the salmon fillets with salt, pepper, and garlic powder on both sides. This simple seasoning helps bring out the natural flavor of the fish. Let it sit for a few minutes so the seasoning can absorb properly.
  2. Heat a large skillet over medium heat and drizzle in olive oil. Place the salmon in the pan and sear each side for 2–3 minutes until lightly golden. You don’t need to fully cook it yet, as it will finish cooking later.
  3. Remove the salmon and add a bit more oil to the same pan. Toss in the diced shallots and cook for 1–2 minutes until softened and fragrant. This step builds a flavorful base for the couscous.
  4. Stir in the pearl couscous, chopped herbs, and spices. Toast everything together for about a minute to enhance the flavor. Then pour in water and add the chickpeas, mixing everything well.
  5. Place the salmon back into the pan, nestling it into the couscous mixture. Cover the pan and bring it to a boil, then reduce to a simmer. Let it cook for 20–25 minutes until the couscous is tender and liquid is absorbed.
  6. While everything cooks, blend all the herb sauce ingredients until smooth. This sauce adds a fresh, zesty flavor that really elevates the dish. Adjust salt and lemon to taste.
  7. Once cooked, let the dish rest for a few minutes before serving. Spoon the herb sauce generously over the salmon and couscous. Serve warm and enjoy every bite of this fresh, flavorful meal.

Notes

  • I always use fresh herbs instead of dried—they make a huge difference in flavor
  • I like to toast the couscous slightly before adding water for a nuttier taste
  • Adding a splash of broth instead of water makes it richer
  • I don’t overcook the salmon; keeping it slightly tender makes it juicy
  • I sometimes add extra lemon juice at the end for a brighter finis.