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Summer Salmon Couscous Bowl

by Lisa Mikus, RD, CNSC, CDN


  • 1 pound wild-caught salmon
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic, minced
  • 1 tbsp olive oil
  • Juice from 1 lemon
  • 2 cups lemon-herb couscous, cooked
  • 1 cucumber, diced
  • 1 Roma tomato, diced
  • 1/2 red onion, diced
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried dill weed
  • 1 tsp garlic, minced
  • 1/3 cup crumbled feta


  1. Season salmon by sprinkling with salt and pepper, then rubbing it with garlic, olive oil, and lemon juice.
  2. Heat grill over medium-high heat. Cook salmon flesh down for 5 minutes. Reduce heat to medium-low. Flip salmon and cook for an additional 7 minutes.
  3. While salmon is resting, combine couscous, cucumber, tomato, and red onion in a large bowl,
  4. In a small bowl, whisk together olive oil, balsamic vinegar, parsley, dill weed, and minced garlic. Pour over couscous mixture and combine.
  5. Remove skin from salmon. Shred salmon with two forks. Add to couscous mixture. Combine thoroughly and top with feta.

I prefer this dish served cold on a hot summer day. Works wonderfully for leftovers as well!

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