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Easy Warm Couscous Salad with Salmon and Mustard-Dill Dressing Recipe

Warm Couscous Salad with Salmon and Mustard-Dill Dressing

This Warm Couscous Salad with Salmon and Mustard-Dill Dressing not only warms your heart but also your belly! It’s a quick and easy recipe that you can whip up in no time, making it perfect for busy weeknights or a cozy weekend meal.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American

Ingredients
  

For the Salad
  • 1 cup couscous
  • 1.25 cups vegetable broth
  • 2 fillets salmon
  • 2 tbsp olive oil divided
For the Dressing
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 0.25 cup red onion finely chopped
  • 0.25 cup fresh dill chopped
  • 2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp water

Equipment

  • Medium Saucepan
  • Skillet
  • Large Bowl
  • Small Bowl

Method
 

  1. Step 1: In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, then remove from heat and cover. Let it sit for about 5 minutes, allowing the couscous to absorb the broth.
  2. Step 2: While the couscous is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes on each side, or until cooked through. Remove from heat and flake the salmon into bite-sized pieces.
  3. Step 3: In a large bowl, combine the cooked couscous, flaked salmon, cherry tomatoes, diced cucumber, red onion, and chopped dill.
  4. Step 4: In a small bowl, whisk together the remaining olive oil, Dijon mustard, lemon juice, honey, and water to create the dressing.
  5. Step 5: Pour the dressing over the couscous salad and toss gently to combine. Serve warm and enjoy!

Notes

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a gentle toss before serving to redistribute the dressing!