Pearl couscous salad with salmon

Ingredients

• 100 gpearl couscous
• 2salmon fillets
• 1stock cube
• 4carrots
• 200 gedamame
• 50 graisins
• 50 groasted pistachios
• a handfulparsley
• 1lemon
• as neededolive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Season the salmon

   Rub the salmon fillets with a little olive oil and the lemon zest. Season generously with salt and pepper.

2. 2

   Cook the salmon

   Cook the salmon using your preferred method: on a barbecue, in a pan, in the oven or in an air fryer. The original method cooks the fillets for 8 minutes at 200°C, noting that the time depends on their thickness.

3. 3

   Prepare the vegetables

   Meanwhile, thaw the edamame by placing it in lukewarm water. Peel and coarsely grate the carrots, then roughly chop the parsley.

4. 4

   Mix the salad

   Toss the pearl couscous with a generous tablespoon of good olive oil to help prevent it sticking. Add the edamame, carrots, parsley, raisins and roasted pistachios, then mix.

5. 5

   Season and serve

   Season with salt and pepper, add the lemon juice and toss everything together thoroughly. Serve straight away.

What is pearl couscous salad?

Pearl couscous, also called Israeli couscous, consists of small toasted pasta pearls rather than the tiny grains of traditional North African couscous. This salad is a modern combination of those chewy pearls with salmon, vegetables, fruit and nuts.

The version here works through contrast: lemon and parsley brighten the bowl, while raisins add sweetness and pistachios bring crunch. Salmon makes it a substantial meal, and edamame adds another savoury element.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 48g protein, 84g carbs, 43g fat.

The pearl couscous, carrots and raisins provide most of the carbohydrates; salmon, edamame and pistachios contribute protein, while salmon, nuts and olive oil supply much of the fat. For a more balanced plate, serve it with extra leafy vegetables without adding much more oil.

The ingredients that shape the salad

Salmon: The fillets are seasoned with lemon zest before cooking, so the citrus aroma stays with the fish. Their cooking time will vary with thickness and cooking method.

Sweet and savoury: Raisins balance the fresh, savoury ingredients, while roasted pistachios add a toasted flavour and crisp texture. Coarsely grated carrot keeps the salad fresh and colourful.

Keep the couscous separate

Olive oil: Tossing the pearl couscous with a generous tablespoon of oil is intended to help keep the pearls from sticking together. Stir them through the other ingredients rather than pressing them into a compact mass.

Serving: The recipe calls for serving the salad immediately, when the herbs are fresh and the nuts retain their crunch. If preparing ahead, keep the pistachios separate until just before serving.

Watch the salmon as it cooks

Thickness matters: The stated guide is 8 minutes at 200°C, but the recipe notes that fillet thickness affects the cooking time. Check the thickest part and cook until the fish is done to your preference.

Choose your method: Pan, oven, barbecue and air fryer are all suggested. Whichever you use, avoid assuming that every fillet will need exactly the same time.

Finish with lemon

Zest first: Grate the lemon zest before juicing it, then rub the zest onto the salmon as directed. The juice is added to the salad at the end for a bright, tangy finish.

Season gradually: Salt and pepper go into both the salmon seasoning and the salad. Taste the mixed salad before serving and adjust if needed.

What to serve alongside it

This salad is designed as a complete meal for two, so it can be served on its own. If you would like a little extra on the table, pair it with simple green leaves or another crisp salad.

Serve it while the salmon is freshly cooked. A final squeeze of lemon at the table also suits the sweet raisins and toasted pistachios.

Recipe notes & tips

• Use lukewarm rather than hot water to thaw the edamame.
• Grate the carrots coarsely so they retain some texture in the salad.
• Zest the lemon before cutting and juicing it.
• Check the salmon early if the fillets are thin, as cooking time depends on thickness.
• Fold in the pistachios just before serving if you want them to stay crunchy.

Variations

• Add cucumber: Dice it and fold it in for a cool, fresh crunch.
• Use dried cranberries: Swap them for the raisins for a sharper fruity note.
• Try another nut: Use roasted almonds in place of the pistachios.
• Add leafy herbs: Mix in extra parsley or a little chopped mint.
• Make it vegetarian: Leave out the salmon and add extra edamame.

Common mistakes to avoid

• Overcooking the salmon: Check the thickest part and adjust the time to suit the fillet.
• Skipping the oil on the couscous: Toss it with the stated generous tablespoon to help keep the pearls separate.
• Adding the lemon too early: Mix in the juice at the end so the salad tastes freshly dressed.
• Chopping the parsley too finely: A rough chop gives the herbs more presence in the salad.
• Mixing in pistachios well ahead: Add them close to serving to preserve their crunch.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat the salmon and couscous gently until hot, or serve the salad cold; keep any pistachios separate until serving if possible.

Frequently asked questions