“This is a healthy meal that is delicious warm over nice crisp greens or chilled as a salad itself. The recipe calls for fresh salmon, but boneless, skinless canned salmon works as well.”
READY IN:
25mins
SERVES:
4-6
YIELD:
6 cups (approx.)
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the salmon fillets with a little salt and pepper.
  2. Spray a hot saute pan with cooking spray and place the fillets in the pan.
  3. Saute salmon on both sides until nicely browned and flaky. Remove and set aside.
  4. Boil 1 cup of water with approximately 1 teaspoon of salt.
  5. Once boiling, stir in the couscous, cover, and remove from the heat for 5 minutes.
  6. Add the couscous, salmon, chopped tomato, parsley, onion (if using), oil, and lemon to a large bowl.
  7. Toss lightly to combine and add salt and pepper to taste.
  8. NOTE: Additional lemon and/or olive oil may be added if you prefer a wetter tabouli. I usually add extra lemon because I love it!

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