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Herbed Pearl Couscous with Seared Salmon and Fresh Herb Sauce Recipe

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4.3 from 7 reviews

This Herbed Pearl Couscous and Salmon recipe presents a deliciously balanced meal featuring tender seared salmon fillets nestled atop a flavorful, herb-infused pearl couscous with chickpeas. Enhanced with fresh herbs and a vibrant herb sauce, this dish combines simple ingredients with cooking techniques that produce an elegant and wholesome plate perfect for weeknight dinners or special occasions.

Ingredients

Salmon and Seasoning

  • 4 skinless salmon fillets (4-6 oz each)
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Olive oil (about 2 tbsp, divided)

Pearl Couscous and Herb Mixture

  • 1 1/2 cups pearl couscous
  • 2 cups water
  • 1 can chickpeas (15 oz), drained
  • 2 shallots, diced
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped basil
  • 1/4 cup chopped dill
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro

Herb Sauce

  • 1/4 cup basil
  • 1/4 cup dill
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 5-6 mint leaves
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • Juice from 1/2 lemon
  • Pinch of salt
  • 1 tsp lemon zest

Instructions

  1. Season the Salmon: Pat the salmon fillets dry and season both sides evenly with salt, pepper, and garlic powder.
  2. Sear the Salmon: Heat a large skillet over medium heat and drizzle about one tablespoon of olive oil. Place the salmon fillets in the skillet and sear for 2-3 minutes per side until browned but not fully cooked through. For fully cooked salmon, increase cooking time to 4-6 minutes per side depending on thickness. Remove salmon from the pan and set aside.
  3. Sauté Shallots: Add an additional tablespoon of olive oil to the skillet and cook the diced shallots on medium heat for 1-2 minutes until softened and fragrant.
  4. Add Couscous, Herbs, and Chickpeas: Stir in the pearl couscous, garlic powder, salt, black pepper, and the chopped basil, dill, parsley, and cilantro. Toss together for about 1 minute to combine. Add the drained chickpeas and pour in the water, stirring gently to mix.
  5. Return Salmon to Pan: Nestle the seared salmon fillets back into the skillet among the couscous mixture.
  6. Cook the Couscous and Salmon: Cover the skillet and bring the liquid to a boil. Once boiling, reduce heat to low and simmer gently for 20-25 minutes until all liquid is absorbed and the couscous is tender. Allow the pan to rest off the heat, covered, for 5 minutes.
  7. Prepare Herb Sauce: While the couscous cooks, combine the basil, dill, parsley, cilantro, mint leaves, olive oil, vinegar, lemon juice, lemon zest, and a pinch of salt in a blender or food processor. Blend until smooth and vibrant.
  8. Serve: Plate the salmon and couscous, and drizzle or serve alongside the fresh herb sauce for added flavor and brightness.

Notes

  • You can fully cook the salmon before preparing the couscous if you prefer; just increase searing time to 4-6 minutes per side.
  • Fresh herbs are key for bright flavor; try to use fresh rather than dried.
  • This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
  • The herb sauce can be made ahead and stored in the refrigerator for up to two days.
  • If you like spicy flavors, consider adding a pinch of red pepper flakes to the herb sauce.

Find it online: https://recipeplenty.com/herbed-pearl-couscous-with-seared-salmon-and-fresh-herb-sauce-recipe/