Cumin-Spiced Salmon & Couscous Bowls
with Green Beans, Sumac Almonds & Lemon Yogurt Sauce
- Wheat
- Milk
- Tree Nuts
- Fish
This quick and flavorful meal balances spice and savoriness for an elegant dinner any night of the week! Cumin-spiced salmon fillets are served over garlicky couscous along with steamed green beans sprinkled with sumac-spiced toasted almonds. A lemony yogurt sauce drizzled over top brings the whole dish together.
Ingredients
1 unit
Veggie Stock Concentrate
¾ cup
Israeli Couscous
(Contains: Wheat)
8 ounce
Green Beans
½ teaspoon
Cumin
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Sumac
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Zest and quarter lemon. Trim green beans if necessary.
-
In a small bowl, combine lemon zest, yogurt, ¼ tsp garlic powder, juice from one lemon wedge, salt, and pepper (½ tsp garlic powder and juice from two lemon wedges for 4 servings). Stir until thoroughly combined; set aside. (You'll use the rest of the garlic powder later.)
-
In a small pot, bring couscous, stock concentrate, and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes.
-
Keep covered off heat until ready to serve.
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Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium-high heat. Add almonds and cook, stirring frequently, until golden brown, 1-3 minutes.
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Turn off heat; transfer to a second small bowl. Wipe out pan.
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To bowl with almonds, add sumac, a big pinch of sugar, and a pinch of salt (two big pinches of sugar and a big pinch of salt for 4). Stir until almonds are evenly coated. Set aside to cool.
-
Pat salmon* dry with paper towels and season all over with half the cumin (all for 4 servings), salt, and pepper.
-
Heat a drizzle of oil in pan used for almonds over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more.
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Turn off heat; transfer to a plate. Wipe out pan.
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Heat a drizzle of oil in pan used for salmon over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated, 30 seconds.
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Add ¼ cup water (½ cup for 4 servings) and cover with a lid. Cook, shaking pan occasionally, until green beans begin to soften and turn bright green in color and liquid has evaporated, 1-3 minutes.
-
Turn off heat. Taste and season with salt and pepper if desired.
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To pot with couscous, stir in remaining garlic powder and juice from one lemon wedge (two wedges for 4 servings).
-
Divide couscous between shallow bowls; top with salmon and green beans. Drizzle lemon yogurt sauce over everything or serve on the side for dipping. Garnish green beans with sumac almonds and serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The sumac almonds are a standout that elevate the green beans, while the lemon yogurt sauce perfectly complements the salmon 🍲
- Ease of prep: Multiple steps using the same pan can feel chaotic with timing, but the cooking method produces perfectly crispy salmon skin
- Suggestions: Some found the cumin mild on salmon; adding extra seasoning or a touch of brown sugar boosts flavor
- Leftovers: Couscous portions can seem generous, and the spiced almonds work beautifully on other dishes too
Reviews from our home cooks
Everything here was delicious, but the real star of the show for us was the green beans with sumac almonds! They were so fresh and tender cooked this way, the flavors were elevated by the spiced almonds and the crunch was perfect. Really enjoyed the cumin on the salmon, particularly with the crispy skin, and the bouncy couscous rounded everything out nicely.
Tasty combination of flavors and ingredients. The toasted almonds were a nice touch added to the green beans as was the yogurt sauce. More complex than some recipes as there were a lot of different items to watch.
Hall of Fame in my book! One of my favorite Hello Fresh meals ever in 8+ years. I might cook the green beans in the oven or microwave next time. The pan got pretty jammed up timing wise with the almonds, fish, and green beans. Made things hard to time just right.
I like this. It was a very thick piece of salmon. I put the sumac almonds on top of my couscous rather than the green beans. I sprinkled some coriander powder that I had on the green beans. It all worked out well. I could recommend this.
I used an air fryer to cook both the green beans and salmon. I wish air fryer directions would be added to some of these recipes.
Cumin and sumac? Never had the combination before, and it was great! Please do more stuff like this with your fish dishes and their sides.
I never made couscous before. After the specified cooking time there was still water in the pan, and I didn't know if that was expected. The resulting texture was unappealing, and so were the green beans which seemed to need more cooking time (they were kind of tough).
Delicious. A little complicated (using the same pan to cook three parts of the meal separately). Fantastic flavors.
This was great! We loved the variety of flavors and the ease of cooking everything in the same pan.
Really liked the sumac almonds, really fun flavor. The rest of the dish was ok. With the delivery they gave us the wrong paper recipe but thankfully since there are cooking instructions right here in the app it was easy to look up and make.
