Israeli Couscous Salad with Salmon

We love the freshness of this salad and the balanced nutrients that all of the ingredients bring.  Great as a main entree salad for dinner or perfect for lunch.  Best part here is that this salad is even better served cold the next day!

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Israeli Couscous Salad with Salmon

Course: Lunch, Salads
Keyword: Easy Lunch, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 1 3/4 cups Israeli couscous
  • 2 3/4 cups broth or water
  • 4 – 4 oz salmon filets
  • Olive oil
  • Kosher salt
  • Black pepper
  • 1/3 cup pine nuts or slivered almonds
  • 1/2 cup golden raisins
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh fresh basil
  • 1 can garbanzo beans drained and rinsed
  • 4 cups baby spinach roughly chopped
  • 4 scallions chopped
  • 4 oz crumbled feta


  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 garlic cloves minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper


  • Heat broth or water over high heat in a small stockpot. Once boiling, add couscous and turn heat down to low and cover. Cook 10-12 minutes.
  • Spread salmon out on baking sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper. Place directly under broiler for 6 minutes. When done, remove from oven and set aside.
  • In a large salad bowl, combine nuts, raisins, parsley, basil, garbanzo beans, spinach and scallions. Add cooked couscous. Gently toss.
  • In a small bowl, whisk together salad dressing ingredients. Pour salad dressing over salad.
  • Plate salad. Top with filet of salmon, gently broken into pieces. Add feta cheese and any extra herbs.
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