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Salmon with Israeli couscous, lemon and wilted basil recipe

Salmon with Israeli couscous, lemon and wilted basil recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Couscous

This is a fantastically simple recipe that makes a lovely light summer main. Salmon fillets are simply baked and served atop a blend of Israeli couscous, garlic, wilted basil and lemon.

Greater London, England, UK

2 people made this

IngredientsServes: 2

  • 2 wild salmon fillets
  • sea salt and freshly ground black pepper to taste
  • 1 lemon, sliced
  • 1/2 tablespoon olive oil
  • 200g Israeli couscous
  • 750ml boiling water
  • 1 1/2 tablespoons olive oil
  • 4 large cloves garlic, sliced
  • 2 (25g) packs fresh basil, leaves only
  • juice and zest of 1 lemon

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat the oven to 200 C / Gas 6. Line a baking tray with aluminium foil. Place the fillets skin side down, sprinkle with salt and pepper to taste, then top with lemon slices.
  2. Bake in the preheated oven for 15 to 20 minutes, or until salmon flakes easily with a fork.
  3. Meanwhile, prepare the couscous: In a large saucepan, heat the 1/2 tablespoon olive oil over medium high heat. Add the couscous and toast till a light golden brown, about 3 minutes. Stir to prevent burning. Increase heat to high and add a pinch of salt and boiling water to cover. Boil for 8 to 12 minutes, until al dente. Drain and set aside.
  4. In a frying pan, heat the 1 1/2 tablespoons of olive oil together with the sliced garlic over medium high heat. Fry the garlic till lightly browned. Add the basil leaves (don't chop the leaves!) and lemon zest, and reduce the heat to medium low. Let the basil cook until just wilted.
  5. Add the cooked couscous to the garlic and basil in the frying pan. Stir to coat. Add the lemon juice. Taste and add salt and pepper as desired. Cook for a further minute, then remove from heat.
  6. To serve, divide the couscous between two plates and top each with a fillet of salmon.

Israeli couscous

Israeli couscous, also known as giant couscous, is larger than its more ubiquitous cousin. It's available in large supermarkets and online; a popular brand is Merchant Gourmet.


If you're afraid of using too much basil, either reduce the amount or substitute half with spinach leaves instead.

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Salmon with Cherry Sauce and Israeli Couscous Recipe

What put me in the cherry mood? Perhaps it was finding a jar of cherry jam in the fridge and realizing it had never been opened. Or, it could have been the bag of dried cherries in the pantry that, too, was still sealed up tight. I vowed right then to use both, hoping to find a way to highlight the tartness of the jam and the sweetness of the dried fruit, without making the dish, how shall I say, too cherry-y.

Finding a use for the dried cherries turned out to be a breeze. I imagined an Israeli couscous with the dried fruit and toasty sliced almonds. Instead of cooking everything together, I boiled the couscous and then drained it. Meanwhile, I sautéed the dried cherries and almonds until warm and fragrant. Then I dumped in the couscous, added a squeeze of lemon and a pinch of salt, and that was that. Easy.

The cherry jam was a whole other issue. I needed something to thin it out, so I cut it with red wine vinegar, which also toned down the sweetness. The two were cooked down into a tart and satisfying glaze. For a protein, salmon seemed like a natural choice, which I decided to broil. The only question was when to add the glaze. I tried a few times to add the glaze during the cooking process, but in the end I preferred simply spooning the sauce on at the end. The crust of the broiled salmon crisps up and turns golden brown when left alone, and the sauce maintains the right consistency.

The best bites are when all of the elements are mixed together. Then you get tart, tangy, crispy, crunchy, and juicy in one go.

Spicy Salmon and Israeli Couscous

Tender salmon is served with beautiful Israeli couscous, chickpeas, and spicy harissa for an easy meal that packs a delicious punch.

Salmon is my go-to protein when I don’t feel like trying or when I want to make something quickly. But on top of Israeli couscous and chickpea, it’s really perfection.

I’ve been messing around with this dish for a couple of weeks—basically making it every time that Jason travels—because while our taste in food aligns 99% of the time, I think there really is such a thing as too many potatoes and he has some inexplicable hatred of Israeli couscous. I’m sure we’ll survive this rift in our relationship, but it’s clear that he’s wrong. (Who is with me?)

Regular couscous is great, too, but I personally prefer the texture of Israeli couscous. It’s a larger and has this chewy, nutty flavor that I really love. I like that it can stand up on it’s own, but pairs really well with chickpeas too.

3. Roasted Parmesan Rosemary Potatoes

Nothing makes potatoes taste better than roasting them. Popping spuds in the oven is like doing a magic spell.

Your potatoes will improve in both flavor and texture!

Do you know what makes roasted potatoes taste even more magical? Three things: garlic, parmesan cheese, and rosemary.

The combination of these ingredients is just&hellip I can&rsquot even begin to explain.

They make the potatoes taste so mind-blowingly delicious. Crisp on the outside, fluffy on the inside, and bursting with flavor all around. Pure ecstasy.

Serve this mouthwatering side with baked salmon for an irresistible meal.

Recipe Summary

  • 1 ¼ cups water
  • .38 teaspoon kosher salt, divided
  • .38 teaspoon freshly ground black pepper, divided
  • 1 cup uncooked couscous
  • 2 tablespoons chopped fresh dill
  • ¼ teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • ¼ cup dry white wine
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon brown sugar
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray

Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper, and couscous cover. Remove from heat let stand 5 minutes. Stir in dill, rind, and juice.

Heat a small saucepan over medium-high heat. Add olive oil and butter swirl until butter melts. Add shallots cook 2 minutes, stirring occasionally. Add wine to pan bring to a boil. Cook 2 minutes stir in mustard and brown sugar. Remove pan from heat.

Arrange fillets, skin sides down, on a jelly-roll pan lined with foil coated with cooking spray. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Spread half of mustard mixture evenly over fillets. Broil 6 minutes or until desired degree of doneness. Spread remaining half of mustard mixture over fillets. Serve fish with couscous.

9+ Genius Israeli Couscous Recipes You Seriously Have to Try

A lesser-known ingredient in North American kitchens, this tiny pasta shape is made from semolina flour, then toasted, creating a deliciously nutty flavour.

Perfect served cold and tossed with fresh herbs and a bright vinaigrette, or hot – warmed and served with some good quality cheese and roasted vegetables – there are countless ways to enjoy Israeli couscous.

Here are 10 delicious and easy Israeli couscous recipes that will have you adding couscous to your grocery list this week –

Charred Salmon with Lemon Herb Israeli Couscous & Fava Beans Recipe

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As I&rsquom writing this, I&rsquom grazing on some local organic Washington berries that were hand picked just a few miles away.

We&rsquove made the Pacific Northwest our new home (North Washington to be exact) for the last 5 weeks, and l have to say we&rsquove been tacking this culture change pretty well.

This will be my 4th &ldquonew home&rdquo in my lifetime. I&rsquom originally from Brooklyn, then lived in Hawaii during my teenage years, followed by my first years of marriage in Southern California and now we&rsquore a making the next chapter up in the Pacific Northwest, eating salmon, picking berries and wearing Birkenstocks (Well no, not quite yet&hellipbut camping is on the list this summer!)

It&rsquos amazing how one can adapt to new surroundings. I&rsquove always found myself easy to blend in, talking to the locals, learning the area, but the first thing I always do when moving or even traveling to a new area is learn what the locals eat!

Salmon is insanely huge here. And whatever you do, don&rsquot even think about dolloping tartar sauce on it. Washingtonians live off of seasonal wild salmon and they say the salmon should be so fresh and delicious, that all you&rsquoll need is a squeeze of lemon and nothing else.

Well I listened, mostly, doing as little as possible the seasonal wild salmon. A simple sprinkle of salt and pepper is all I did, but coated the Israeli couscous salad with a bright, lemony herb dressing. The combination of the crisp lemon vinaigrette, seasonal produce (I added corn and fava beans) and fatty charred salmon was a fabulous win for one of our first summer nights in our new home.

Although the packaging instructions recommend boiling the water before adding the couscous, I prefer to toast the couscous in olive oil, garlic, and lemon zest before adding the chicken stock. Here’s how I prepared this dish:

  1. Add some olive oil to a large skillet with high sides and heat over medium heat.
  2. Add the garlic and cook for 20 seconds.
  3. Stir in the couscous and lemon zest and cook for an additional 2 minutes.
  4. Pour in the chicken stock, lemon juice, season with salt, cover, and cook for 15 minutes.
  5. Once the couscous is fully cooked through, add the peas and parmesan cheese.
  6. Check for seasoning and garnish with fresh parsley and more parmesan cheese, if desired.

PreparationRoast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250°F.

Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan.

Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes.

Stir in basil and whole oregano leaves, then pour oil over tomatoes.

Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.

Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids.

Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.

Cook couscous: Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes.

Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes.

Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil.

Roast salmon while couscous stands: Put oven rack in upper third of oven and preheat oven to 500°F.

Line a 17- by 12-inch shallow baking pan with foil.

Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt.

Roast salmon until just cooked through, 12 to 14 minutes.

Divide couscous among 6 plates.

Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous.

Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.

Cooks' note: Tomatoes can be roasted 3 days ahead and chilled in oil in an airtight container.

What is pearl couscous?

Israeli couscous, also known as pearl couscous, are these pasta-like little pearls made from wheat flour and semolina, that aren’t gluten free at all!

I do have a confession to make, tho… As much as I love couscous now, I had never had, or heard of (!) pearl couscous in my life until I was in culinary school a few years ago. It just wasn’t a thing when I was growing up – remember, we Brazilians love our rice!

Since eating it for the first time, pearl couscous, or Israeli couscous as it’s also know, has become part of our weekly meal planning. It’s super delicious, easy to make, and its great to use in salads, or as a side dish. If you don’t use it regularly, I totally recommend!

How to Make Couscous Salad with Lemon, Herbs and Crisp Veggies

Serve this salad warm or cold. You even swap or add your favorite fresh ingredients. We love crisp cucumbers, tomatoes, and golden raisins.The base of the salad is made with Israeli (or pearl) couscous.

What is Israeli Couscous?

Israeli Couscous is a little different from what most of us think of when we hear couscous. It’s in the shape of small round pearls made from semolina flour and wheat and is very similar to pasta in its texture. In fact, you actually cook it in boiling water for about 10 minutes then drain. Easily use in place of rice, or even in place of pastas in soups or salads. If you cannot find Israeli Couscous, you can substitute with a small pasta shape such as orzo or use regular couscous.

The Secret for the Most Flavorful Salad

To make the best, most flavorful salad, add the vinaigrette to the couscous while it is still warm. We do the same with pasta salad and even potato salad.

Since the couscous is warm, it soaks up all the flavor from the dressing. Speaking of the dressing, this is one of my go-to recipes. We love keeping this salad light and fresh, so our favorite dressing to toss the couscous in is a light lemony vinaigrette. It’s simple — and great to toss with warm veggies like carrots or as a light salad dressing. All you need is Dijon mustard, honey, lemon zest, lemon juice, and olive oil. Just whisk together until creamy, and then season with salt and pepper and you’re done.

Once the couscous is dressed, it’s up to you for what else you add – we love diced tomato, crisp cucumber, lots of fresh herbs, golden raisins, and crunchy walnuts. [Here’s another couscous salad: Lemony Arugula Salad with Couscous, Cucumbers and Feta! The salad is simple, fast and tastes like it came from a fancy restaurant.]

Make Ahead Tips

This is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.

Watch the video: Σολομός με σάλτσα λεμόνι και μέλι. Flora με βούτυρο (December 2021).