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+ servings
5 from 7 votes
Closeup Vertical image of Israeli Couscous Salmon Salad on a blue and white platter.
Israeli Couscous Salmon Salad
Prep Time
30 mins
Cook Time
11 mins
Total Time
41 mins

Served warm or at room temperature, this Israeli Couscous Salmon Salad is light, fresh and delicious. It comes together in right around 30 minutes!

Course: Main Course
Cuisine: American
Keyword: Israeli Couscous Salmon Salad
Servings: 6 Servings
Calories: 388 kcal
Author: Chris Scheuer
  • 2 cups low sodium chicken broth
  • ½ teaspoon  kosher salt
  • 1 cup uncooked Israeli couscous
  • 4 6-ounce skinless salmon fillets
  • kosher salt and freshly ground black pepper
  • 5 ounces  watercress, baby arugula or baby spinach about 6 cups
  • 1 cup cherry or grape tomatoes halved or quartered, if larger
  • ½ cup  crumbled Feta cheese
  • ¼ cup  chopped fresh dill
  • Lemon Dill Dressing
  1. Preheat oven to 450˚F. Line a sheet pan with foil and spray lightly with cooking spray.

  2. In a medium size pot, bring chicken broth and ½ teaspoon salt to a boil. Add the couscous and reduce the heat to medium-low. Cover and cook until couscous is just tender, 8-10 minutes.
  3. Drain the couscous in a sieve. Drizzle lightly with olive oil and stir with a fork to prevent clumping. Set aside.

  4. While couscous is cooking, prepare salmon. Place salmon fillets on prepared pan spaced 1-inch apart. Season both sides lightly with kosher salt and freshly ground pepper. Drizzle 1 teaspoon of the Lemon Dill Dressing on each fillet. Spread with the back of a spoon to coat the top surfaces.
  5. Bake for 6-10 minutes, until salmon is slightly firm to the touch and the internal temperature of the salmon reaches 125-135°F . Remove from oven and let sit for 2 minutes (the temperature will come up a bit during this resting time).

  6. Flake salmon into large chunks with two forks (see tutorial above). Drizzle flaked salmon with 1-2 tablespoons of the Lemon Dill Dressing and toss gently to coat.
  7. To assemble salad, combine watercress, arugula or baby spinach with the Israeli couscous in a large bowl. Drizzle with 2 tablespoons of the Lemon Dill Dressing.

  8. Turn out couscous mixture onto a large serving platter or individual plates. Top with flaked salmon, tomatoes and Feta cheese. Drizzle with a bit more dressing and sprinkle genersouly with fresh dill. Serve extra dressing at the table.

Recipe Notes

Nutritional information below does not include calories for the dressing. See the Lemon Dill Dressing post for that information.

Nutrition Facts
Israeli Couscous Salmon Salad
Amount Per Serving
Calories 388 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 61mg20%
Sodium 660mg29%
Potassium 656mg19%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 4g4%
Protein 24g48%
Vitamin A 1715IU34%
Vitamin C 15.3mg19%
Calcium 275mg28%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.