Salmon with Tomato-Goat Cheese Couscous

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Apr. 24, 2022
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and is adjustable for number of people. —Toni Roberts, La Canada, California
Salmon with Tomato-Goat Cheese Couscous Recipe photo by Taste of Home


  • 4 salmon fillets (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup chicken stock
  • 3/4 cup uncooked whole wheat couscous
  • 2 plum tomatoes, chopped
  • 4 green onions, chopped
  • 1/4 cup crumbled goat cheese


  1. Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm.
  2. In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

Test Kitchen tips
  • If you can't find small pieces of salmon, buy a large fillet and cut it into 5-ounce portions.
  • No chicken stock on hand? Vegetable stock would be a good substitute.
  • Nutrition Facts

    1 fillet with 1 cup couscous mixture: 414 calories, 19g fat (4g saturated fat), 80mg cholesterol, 506mg sodium, 31g carbohydrate (2g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.