Seared Salmon & Lemony Couscous
with Herby Yogurt & Cucumber-Tomato Salad
- Milk
- Wheat
- Fish
This flavorful Mediterranean-inspired meal features crispy-skinned salmon served over lemony couscous alongside a fresh tomato-cucumber salad. A drizzle of herby yogurt, speckled with parsley, adds tangy creaminess to the rich salmon. It’s a bright and balanced meal that brings together bold savory flavors and a refreshing crunch.
Ingredients
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
2 clove
Garlic
¼ ounce
Parsley
1.5 cup
Pearl Couscous
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a medium pot over medium-high heat. Add couscous and a big pinch of salt; cook, stirring constantly, until lightly toasted, 1-2 minutes.
Stir in 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to serve.
While couscous cooks, wash and dry produce.
Quarter tomatoes. Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Finely chop parsley; reserve 1 tsp (2 tsp for 4 servings) for Step 5. Zest and quarter lemon.
In a medium bowl, combine tomatoes, cucumber, half the garlic, remaining parsley, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
Set aside, stirring occasionally, until ready to serve.
Pat salmon* dry with paper towels; season with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan 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. Turn off heat; transfer to a plate.
While salmon cooks, in a small bowl, combine yogurt, reserved parsley, remaining garlic, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
Once couscous is finished, stir in a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like. Taste and season with additional lemon juice, salt, and pepper if desired.
Divide couscous and cucumber-tomato salad between plates. Top with salmon. Drizzle with herby yogurt and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The salmon and herby yogurt sauce are crowd-pleasers, with bright lemony notes; the couscous was frequently called bland on its own and benefits from generous seasoning.
- Ease of prep: Quick and straightforward — most found it easy to follow, though finely chopping parsley takes a little extra time.
- Suggestions: Cook couscous with a stock concentrate or extra seasoning to boost its flavor — water alone leaves it flat. Use less raw garlic if you prefer a milder dish, as several reviewers found it overpowering across multiple components. Add lemon juice gradually and taste as you go, since the dish can turn very lemony if all wedges are used at once.
- Leftovers: Couscous keeps well and makes a great next-day lunch; one reviewer stirred the salad liquid into leftover couscous to add flavor and break up clumps.
Reviews from our home cooks
Very flavorful, although one packet of couscous would probably have been enough for us. Next time I'll know! Hubby is not generally fond of cucumbers but we both liked the salad very much, bright and crunchy fresh!
The herbed yogurt was delicious! Added some lemon pepper to the salmon as well and it was perfect! :)
This is a hit. The tomato and cucumber salad was especially good and the yogurt sauce is fabulous.
I added avocado and shredded Parmesan to the salad. This was amazing! Salmon skin was perfectly crispy! Makes ya feel fancy eating this if u follow directions and do it right.
The salmon tasted too fishy, even with the sauce. I used to get the salmon a lot but I stopped for a long time because it tasted so fishy. I thought I would try again but it was only ok. Also the couscous was rather plain. It's much better when made with some stock. However we did enjoy the salad.
I always love couscous and the salmon was good. Smaller portion than I expected but it filled me up.
Can't eat tomatoes, but the recipe is almost better without them, cucumber mix stirs in well to the couscous
I love love the lime/lemon flavor with my seafood and this is the perfect lemony salmon
With the larger serving of couscous, feel free to go heavier on the lemon juice and seasonings! Delicious.
This is the first time I have received salmon that was decent! Keep this supplier. Flavors of the entire dish were great.
