Salmon Limone
over Herbed Couscous with Broccoli & Tomatoes
- Milk
- Wheat
- Fish
"Limone" is Italian for lemon, so you know this dish is going to have plenty of citrusy flavor. We start with tender, butter-toasted Israeli couscous, upgraded with juicy tomatoes, sautéed green beans, and a double dose of lemon zest and juice. It’s all topped with pan-seared salmon dusted with our Italian seasoning. Drizzle with a lemony crema for the finishing touch!
Ingredients
ounce
Green Beans
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 tablespoon
Italian Seasoning
1.5 tablespoon
Crema
(Contains: Milk)
4 ounce
Grape Tomatoes
1 unit
Broccoli
2 unit
Scallions
¾ cup
Pearl Couscous
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes.
Add 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to heat to low. Cook until couscous is al dente, 6-8 minutes.
Drain any excess liquid if necessary. Keep covered off heat until ready to serve.
While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated in oil, 30 seconds.
Carefully add ¼ cup water (½ cup for 4 servings) and cover with a lid. Cook, shaking the pan occasionally, until green beans begin to soften and turn bright green, 1-3 minutes.
Once liquid has absorbed, turn off heat. Taste and season with additional salt or pepper if desired; stir to combine.
Pat salmon* dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper.
Heat a large drizzle of oil in pan used for green beans over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5-7 minutes.
Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.
While salmon cooks, zest and quarter lemon. Quarter tomatoes.
In a small bowl, combine crema, ¼ tsp lemon zest (½ tsp for 4 servings), salt, and pepper.
Fluff couscous with a fork; stir in scallion greens, green beans, tomatoes, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper.
Divide couscous between bowls or plates; top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the fresh lemon flavors and the delicious combination of salmon with herbed couscous 🍋
- Ease of prep: Quick and easy to make, though some found the veggie prep and side dish time-consuming.
- Suggestions: Consider adding garlic for extra flavor and blistering tomatoes for better integration with couscous.
- Portions: Some found the salmon portions perfect, while others wished for more veggies or sauce.
- Texture: A few preferred keeping veggies separate from couscous for easier eating; others loved the mix.
Reviews from our home cooks
Salmon was perfect. Next time I won't combine the couscous, raw tomatoes, and green beans and will opt for those separately because it was hard to get those in one bite on the fork anyway.
I loved the couscous with the Salmon! Perfect combo with the beans and tomatoes
Sooo good. The salmon was delicious, the vegetables and couscous was the perfect complimentary side. A great option!
Very tasty. Liked the lemony couscous. The salmon sizes were not equal. One was noticeably larger than the other. Usually they are better sized.
This was very good. Instead of cooking the salmon in a skillet, I roasted it in the oven at 425 for 13 minutes. It was perfect!
Definitely was one of my favorites. I was able to replicate the side (pasta/beans/tomato) on my own and was very pleased with the result. And, it's one of the few times I've replicated anything from HF. The lemon "dressing" really added to the dish.
The recipe card should add a step of halving the green beans so that they better mix in with the couscous and tomatoes
This recipe needs some improvement. 1 cup water for toasted couscous is too much for it too absorb; its watery. Would also benefit from garlic. The green beans were also too raw when cooked as written.
Love the lemon flavors with the couscous, I do think it like it better with zucchini though
I absolutely love the new and improved dish! I love the green beans instead of zucchini! This dish is delicious!!!
