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Salmon and Couscous Bowl

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A fresh and flavorful bowl featuring perfectly cooked salmon, couscous, and a vibrant mango salsa. Topped with creamy avocado and microgreens, this dish is light yet satisfying—perfect for a healthy meal.

Ingredients

Scale

For the Salmon:

  • 2 (6-8 oz) salmon fillets
  • 2–3 tbsp cilantro lime marinade
  • 1 tbsp olive oil
  • 2–3 pinches kosher salt

For the Couscous:

  • 1/2 cup couscous
  • 1/2 tbsp butter
  • 1 1/4 cup water
  • 1/4 tsp salt
  • 1 tbsp cilantro lime marinade

For the Mango Salsa:

  • 1 cup sweet mango, diced
  • 2 cups Roma tomatoes, diced
  • 1–2 tbsp finely chopped red onion
  • 1/4 cup cilantro, chopped
  • 2 small limes, juiced
  • Salt and black pepper to taste

For the Bowl:

  • 2–3 cups mixed salad greens
  • 1 large avocado, sliced
  • 1/2 cup microgreens (e.g., radish microgreens)

Instructions

  • Prepare the Mango Salsa:
    • Combine diced mango, Roma tomatoes, red onion, and cilantro in a medium bowl.
    • Squeeze the juice of two limes over the mixture and stir well.
    • Season with salt and black pepper to taste. Refrigerate until ready to serve.
  • Cook the Couscous:
    • Bring 1 1/4 cups of water to a boil in a saucepan.
    • Add 1/4 tsp salt and 1/2 tbsp butter to the boiling water.
    • Stir in the couscous, turn off the heat, and cover. Let it sit for 5 minutes.
    • Fluff the couscous with a fork and mix in 1 tbsp cilantro lime marinade. Set aside.
  • Cook the Salmon:
    • Sprinkle kosher salt over the salmon fillets and rub them with the cilantro lime marinade.
    • Heat a cast iron skillet over medium heat and drizzle with 1 tbsp olive oil.
    • Place the salmon skin-side down in the skillet and press gently with a spatula. Cook for 4 minutes.
    • Flip the salmon and cook for another 3-4 minutes or until it flakes easily with a fork. Remove from the pan and set aside.
  • Assemble the Bowl:
    • In two shallow bowls, add a base of mixed salad greens.
    • Add portions of the cooked couscous and sliced avocado.
    • Place the salmon fillet on top of the greens and couscous.
    • Spoon mango salsa over the salmon and garnish with microgreens.

Notes

  • If you prefer a spicier salsa, add some diced jalapeño or a dash of hot sauce.
  • This bowl is also delicious with grilled shrimp or chicken instead of salmon.

Nutrition

Find it online: https://easyfoodflash.com/salmon-and-couscous-bowl/