Discover the Tender Delight of Salmon-Tomato Couscous

Are you tired of the same old boring meals and want to add some excitement to your dinner table? Look no further because I have a recipe that will stimulate your taste buds and impress your guests – Salmon-Tomato Couscous.

This dish is perfect for those who crave bold flavors and want to try something new. It combines succulent pan-seared salmon with Mediterranean-inspired couscous salad featuring sun-dried tomatoes, olives, and goat cheese. This recipe offers a fusion of textures and savory notes that melt in your mouth, leaving you wanting more.

So, whether you are looking for a healthy weeknight meal or planning a special dinner party, this dish is guaranteed to satisfy your palate and make a stunning presentation. With just a few simple ingredients, you too can create this delicious and unique Salmon-Tomato Couscous.

Why You’ll Love This Recipe

Salmon-Tomato Couscous
Salmon-Tomato Couscous

Picture this: it’s a warm summer evening and you’re hosting a dinner party for your closest friends. You want to impress them with a dish that’s not only delicious but also sophisticated. That’s where the Salmon-Tomato Couscous recipe comes in – it’s the perfect way to elevate your dinner party game.

But why should you choose this dish over others? Here are a few reasons:

Firstly, it’s incredibly versatile. Whether you want to serve it as a light lunch or as part of a multi-course dinner, it works just as well. The flavors are complex yet balanced, which makes it suitable for any occasion.

Secondly, the dish is packed full of healthy ingredients – from omega-3 rich salmon to iron-packed sun-dried tomatoes, there’s no need to ditch your diet for the sake of flavor.

And finally, it’s easy to make! With just a handful of simple ingredients and a few basic tools (a frying pan, bowl, and pot), you’ll be able to rustle up an impressive plate in no time. Plus, there are plenty of variations and substitutions you can make to suit your tastes or dietary needs.

So why not give it a try? Not only will you wow your guests with something unexpected and flavorful, but you’ll also feel good about eating healthy food that didn’t take hours to prepare. Trust me – the Salmon-Tomato Couscous recipe is sure to become one of your new favorites.

Ingredient List

 A colorful and flavorful dish!
A colorful and flavorful dish!

Ready Your Ingredients

Before we get started with the cooking process, let’s gather the ingredients for this Salmon-Tomato Couscous Recipe.

Here are the ingredients you’ll need for this recipe:

  • 2 salmon fillets (pan-seared or slow-roasted)
  • 1 cup pearl couscous
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon curry powder
  • 3 teaspoons olive oil
  • juice of 1 lemon
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup olives, chopped
  • 1/4 teaspoon paprika
  • 1 tablespoon grated parmesan cheese (optional)

Make sure to have all these items in stock so you’re ready to cook up this delectable dish.

The Recipe How-To

 The perfect recipe for a classy yet understated dinner party!
The perfect recipe for a classy yet understated dinner party!

Now that we have introduced the ingredients, let’s move on to the recipe. This salmon-tomato couscous recipe is simple and easy to make, yet incredibly satisfying.

Preparation time: 15 minutes / Cook time: 20 minutes / Total time: 35 minutes
Servings: 4

  • 1 cup pearl couscous
  • 1/2 cup sun-dried tomatoes
  • 1 cup cherry tomatoes
  • 2-3 salmon fillets
  • 1/2 cucumber diced
  • Salt and pepper
  • Olive oil


  1. The first step is to prepare the couscous as per package instructions until it becomes tender.
  2. While the couscous is being cooked, heat a skillet to medium-high heat and sear the salmon fillets for roughly four minutes each side.
  3. After searing, transfer them to an oven at low heat to keep warm while you prepare the other ingredients.
  4. Back to the couscous; use a fork to fluff it after cooking then add in sun-dried tomatoes and cherry tomatoes to it.
  5. Drizzle olive oil on top of the couscous and add salt and pepper then stir well.
  6. Next, put diced cucumber into a small bowl and mix with olive oil, lemon juice, salt, and pepper. This makes a simple dressing.
  7. Serve by placing the tomato-couscous salad on plates topped with pan-seared salmon fillets poured over with cucumber dressing.

Get ready for salmon cherry tomato goodness!

This dish is perfect for serving as a healthy meal or as a potluck side dish that everyone will want seconds of. Enjoy this recipe’s fresh Mediterranean-inspired flavors that will tantalize your senses from savory salmon to tart sun-dried tomatoes.

Substitutions and Variations

 Impress your guests with this mouth-watering meal!
Impress your guests with this mouth-watering meal!

Are you feeling adventurous in the kitchen? Or do you simply want to incorporate your favorite ingredients into this recipe? Whatever the reason may be, here are some substitutions and variations to try out for this salmon-tomato couscous recipe.

Firstly, instead of using salmon fillets, you can swap them with slow-roasted or baked salmon. By doing so, you will not only achieve that desired flaky texture but also add a smoky depth of flavor to the dish.

Alternatively, if sun-dried tomatoes aren’t available in your pantry, you can make a quick and easy sun-dried tomato sauce. In a food processor, combine 1 cup of cherry tomatoes, ¼ teaspoon of paprika, and 1 tablespoon of grated parmesan cheese. While the food processor is running, drizzle in 1 tablespoon of extra-virgin olive oil. Pulse until well-combined and voila! Your homemade sun-dried tomato sauce is ready to be used in the recipe.

If you’re looking for a new twist on this dish, a Mediterranean-inspired version may just hit the spot. Swap out the pearl couscous with Israeli couscous and incorporate olives and feta cheese into the recipe. I recommend pairing this variation with a light cucumber feta dressing on top for a true Mediterranean flavor experience.

Lastly, my personal favorite variation of this recipe would have to be the salmon and sundried tomato couscous salad with green beans. This variation incorporates elements of both crunchiness and savory flavors – that perfect summer salad combo! In place of cherry tomatoes, use sundried tomatoes confit instead to achieve that sweet umami flavor in each bite. Add blanched green beans for that extra crunchy texture.

Don’t be afraid to experiment with these substitutions and variations – who knows what delicious creation you might come up with!

Serving and Pairing

 Who knew healthy could taste so good?
Who knew healthy could taste so good?

When it comes to serving this exquisite salmon-tomato couscous recipe, you’ll need to know how to make the most of its flavors. This dish is best served hot and fresh after cooking to retain its hearty texture and robust flavors.

For pairing this dish, I’d recommend a nice chilled white wine, like a Sauvignon Blanc or Pinot Grigio. The natural acidity of the wine will complement well with the lemony and tangy notes of the salmon-cherry tomato sauce.

If you’re feeling adventurous or want to impress your guests, you can try serving this salmon-tomato couscous with some crumbled goat cheese on top, which brings in a nice creamy twist to balance out the boldness of the flavors.

Another great option is pairing it with some crispy green beans or cucumber feta dressing. They work particularly well because they add a refreshing crunch into play that perfectly complements the slow roasted texture of the sun-dried tomatoes.

The bottom line is that you can have many pairing options based on your taste preference with this savory and soulful Mediterranean-style dish. Whether you go for a full dinner plate or side dish, an ideal match is always nearby to accentuate the wholesomeness of your perfect salmon-tomato couscous recipe.

Make-Ahead, Storing and Reheating

 A medley of delightful textures and flavors!
A medley of delightful textures and flavors!

You know what they say friends, “smart preparation leads to a successful celebration.” With this salmon-tomato couscous recipe, you can prepare ahead of time and make your party prep a breeze.

Make-ahead: This dish is perfect for those who like to plan ahead. You can easily cook the couscous and store it in the refrigerator for up to 3 days. On the day of the event, all you have to do is heat it up and serve it with freshly pan-seared salmon. If you prefer to slow roast the salmon in advance, make sure to keep it in the fridge until ready to use.

Storing: The leftovers of this dish are equally delicious and can last up to 3 days in the fridge. My pro-tip for storing is to keep the salad, salmon, and tomato confit separate from each other in an airtight container. Doing so will ensure that flavors don’t blend and that everything remains fresh.

Reheating: To reheat the salmon-tomato couscous salad, transfer everything in a pan over medium-low heat. Drizzle some extra virgin olive oil on top and mix well until everything is warmed through. Don’t forget to toss in some sun-dried tomatoes or cherry tomatoes for added texture and taste.

A party-planner’s best friend is being able to prepare dishes in advance without compromising quality, which this salmon-tomato couscous recipe succinctly embodies. You’ll be able to spend less time fussing over your meal the day-of your festivities and more-time engaging with your loved ones while serving them with delicious food.

Tips for Perfect Results

 Sit down to dinner with a dish that will make you feel satisfied and nourished!
Sit down to dinner with a dish that will make you feel satisfied and nourished!

Preparing the perfect dish can be tricky, especially when it comes to cooking salmon-tomato couscous recipe, but with some helpful tips, you can be sure that your dish will be a success.

– When cooking the couscous, use equal amounts of couscous and boiling water.

– To add more flavor to your couscous, mix in 1 tablespoon of lemon juice and 3 teaspoons of olive oil before fluffing it up with a fork.

– Don’t overcook the salmon. It should be cooked for about 4-5 minutes per side for pan-seared salmon or slow-roasted at 375°F for 10-12 minutes.

– For extra flavor, season the salmon fillets with ¼ teaspoon of paprika and salt and pepper to taste before cooking.

– When making the sun-dried tomato sauce, use high-quality sun-dried tomatoes packed in oil as they are more flavorful than dry ones.

– For a vegan version of the recipe, swap salmon for roasted chickpeas or grilled veggies like eggplant and zucchini.

– If you have leftovers, store them separately (salmon, couscous, and sun-dried tomato sauce) in airtight containers in the fridge for up to three days.

– To reheat the dish, place each component in a microwave-safe container and heat for 2-3 minutes or until warmed through.

– For a delicious twist on the recipe, sprinkle crumbled goat cheese or feta cheese on top of the dish before serving. Alternatively, serve with a cucumber-feta dressing or a side of green beans.

By following these tips and adding your own personal touches along the way, you can create an unforgettable dish that will impress your guests and satisfy your taste buds.


As you prepare the salmon-tomato couscous recipe, it is quite normal to have some questions or concerns. You might want to know how long the dish can be stored or reheated or want to know which ingredients can be substituted for others. To help clarify any doubts, below are frequently asked questions that should provide insights into any issue you may come across while making this dish.

What Gordon Ramsay put on salmon?

Firstly, let’s bring some bold flavors to the table by creating a mixture of tangy soy sauce, sweet maple syrup, aromatic garlic and ginger, and a hint of mirin to balance it all out. We’ll blend these ingredients together in a bowl, adding a dash of smooth olive oil to create a sticky and flavorful dressing.

Afterwards, we’ll move on to the star of the show – the salmon. We’ll carefully place the succulent fillets in a dish and generously season them with salt and pepper. To bring out the salmon’s natural succulence and add a depth of flavor, we’ll artfully pour the sticky dressing on top of it.

How do you make Jamie Oliver couscous?

Alright, let’s get started on making some couscous! Grab a mixing bowl and scoop in 100g of the finely ground semolina. Just a small pinch of sea salt should do the trick. Pour boiling water over the couscous until it’s just about covered. Quick tip: don’t add too much water, or it will turn out soggy. Cover the bowl with a plate and let it sit for about 5 to 10 minutes. You’ll be amazed at how quickly the couscous absorbs the water and fluffs up!

What is the best starch to serve with salmon?

When it comes to nutrient-dense foods, sweet potatoes are a top pick due to their high levels of vitamin A and C. Another great option is barley, a whole grain that retains its three key components (germ, endosperm, and bran) for optimal nutrition. Quinoa, lentils, and couscous are other nutritious options to consider incorporating into your diet.

Bottom Line

In summary, this Salmon-Tomato Couscous Recipe is a true game-changer that will impress your taste buds and entertain your guests. With its bright colors, flavors, and aromas, it transports you to the Mediterranean for the ultimate food experience.

Using fresh ingredients, such as salmon fillets, sun-dried tomatoes, cherry tomatoes and pearl couscous, drizzled with extra-virgin olive oil and lemon juice, this dish enhances the flavors of each element in a unique way.

Moreover, the versatility of this recipe makes it a winner: You can modify it depending on your preferences or the occasion. It is perfect for an everyday meal or an extravaganza event. You can host a casual outdoor dinner party and serve it with a cucumber-feta dressing or goat cheese; or go full-on majestic and prepare it slow roasted, oven-baked or covered in a flavorful sun-dried tomato sauce.

In any case, whether you choose to serve it warm or cold or paired with some roasted vegetables like green beans on the side or sprinkled with feta cheese on top, this Salmon-Tomato Couscous Recipe has something for everyone.

So why not give it a try? Impress yourself and others by becoming a pro home chef with this Jamie Oliver-inspired dish. Bon Appétit!

Salmon-Tomato Couscous

Salmon-Tomato Couscous Recipe

I found this recipe on, originally by Nicole Spiridakis. Because it's a backpacking recipe, all the ingredients are meant to be simple, light, and easy to carry in a backpack for up to a few days. I tried making this recipe on a solo outing, and it was delicious! I substituted a pouch of regular salmon for salmon jerky. Unfortunately, I didn't scale down the recipe and ended up with way more than enough food for just one person.
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Prep Time 2 mins
Cook Time 8 mins
Course Main Course
Cuisine Mediterranean
Servings 12 oz.
Calories 103 kcal


  • 1 1/2 cups sun-dried tomatoes, chopped
  • 2 cups instant whole wheat couscous
  • 6 ounces salmon, jerky
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Place the tomatoes in a pot and cover with three cups water. Bring to a boil and cook for two minutes.
  • Remove from heat, add the couscous, stir, and cover. Let sit for five minutes, or until all the water is absorbed.
  • Remove lid and stir in the curry powder, salt, pepper, and salmon. 


Your Own Notes


Serving: 64gCalories: 103kcalCarbohydrates: 11.6gProtein: 11.4gFat: 2.1gSaturated Fat: 0.3gCholesterol: 22.1mgSodium: 743.6mgFiber: 2.6gSugar: 7.6g
Keyword < 15 Mins, Camping, Easy, Grains, One-Dish Meal, Stove Top, Vegetable
Tried this recipe?Let us know how it was!

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