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Salmon Couscous Supper Recipe

Salmon Couscous Supper Recipe

With its delicate texture and superior flavor, leftover salmon should never go to waste! Jenny Brown of Bloomington, Indiana uses extra portions of couscous and salmon to create this appetizing dish.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced fresh carrot
  • 1/2 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 10 ounces fully cooked salmon, cut into chunks
  • 1/2 cup cooked couscous
  • 3 tablespoons reduced-sodium soy sauce


  • 1. Place broccoli and carrot in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
  • 2. In a large skillet coated with cooking spray, saute mushrooms and garlic for 2 minutes. Add broccoli and carrot; saute 2 minutes longer. Stir in the salmon, couscous and soy sauce; heat through. Yield: 2 servings.

Nutritional Facts

1-1/4 cup: 345 calories, 16g fat (3g saturated fat), 84mg cholesterol, 1010mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 33g protein.

Reviews for Salmon Couscous Supper

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PrplMonky5 User ID: 6612040 254482
Reviewed Sep. 22, 2016

"I think the premise of this meal is great, but the amount of ingredients is off. The dish needed more couscous, way less soy sauce, and a bit more vegetable. There was so much soy sauce that I had to keep adding couscous to even it out, and even after that it was still overpowering. Definitely cut back on that. If I can figure out a good amount for each ingredient, this would be decent meal, especially for using up leftover salmon or couscous. Once the ratio is fixed, this would probably be a 4-star meal. As-is, it's 3 stars for me."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.