Seared Salmon & Lemony Couscous

Name: Seared Salmon & Lemony Couscous with Herby Yogurt & Cucumber-Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: North Africa
Ingredients: 1 unit Mini Cucumber; 4 tablespoon Yogurt; 4 ounce Grape Tomatoes; 1.5 cup Israeli Couscous; ¼ ounce Parsley; 10 ounce Salmon; 1 unit Lemon; 2 clove Garlic; Salt; Pepper; Cooking Oil; Olive Oil

with Herby Yogurt & Cucumber-Tomato Salad

Recipe Development TeamUpdated on August 15, 2025

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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.

Tags:

Veggie Packed

•Nutritious Picks

Allergens:

Milk

•Wheat

•Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Mini Cucumber

4 tablespoon

Yogurt

(Contains: Milk)

4 ounce

Grape Tomatoes

1.5 cup

Israeli Couscous

(Contains: Wheat)

¼ ounce

Parsley

10 ounce

Salmon

(Contains: Fish)

1 unit

Lemon

2 clove

Garlic

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories870 kcal

Fat36 g

Saturated Fat6 g

Carbohydrate91 g

Sugar6 g

Dietary Fiber5 g

Protein45 g

Cholesterol90 mg

Sodium110 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Zester

•Medium Bowl

•Paper Towel

•Large Pan

•Small Bowl

Instructions

PDF

• 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 1⁄2-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.

Fish is fully cooked when internal temperature reaches 145°.