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–+ servings
Overhead shot of salmon couscous bowl with broccoli and parsley.

Easy Salmon and Couscous Recipe

This Salmon Couscous Bowl is an easy yet polished dinner made with herby pearl couscous, perfectly cooked salmon, and roasted broccoli. It’s simple enough for a busy weeknight but special enough for a family dinner you’ll want to repeat.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: American
Calories: 649
Ingredients Method Nutrition Notes

Ingredients
  

For the couscous:
  • 1 tbsp butter
  • ¾ cup pearl couscous
  • 1 ½ cups chicken broth Or vegetable broth! I used water + better than bouillon.
  • ½ tsp thyme
  • ¼ tsp dried parsley
For the broccoli:
  • ½ head of broccoli cut into florets (or vegetable of choice)
  • 1 tbsp olive oil
  • ¼ tsp garlic powder
  • Salt + pepper to taste
For the salmon:
  • 2 salmon fillets skin removed and diced into cubes (about 4 oz each fillet)
  • Drizzle of olive oil
  • Juice of ½ lemon
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp chili flakes
  • Lemon wedge for serving

Method
 

  1. Spread the broccoli florets out on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper, then roast at 400°F for about 15 minutes, or until tender with lightly crisped, golden edges.
  2. Meanwhile, prepare the couscous by melting butter in a saucepan and toasting the grains briefly. Pour in the broth along with the thyme and parsley. Stir, bring to a simmer, then cover and let steam for 7–8 minutes until fluffy.
  3. In a medium bowl, toss the diced salmon with olive oil, lemon juice, garlic powder, salt, pepper, and a pinch of chili flakes. Set aside.
  4. Lightly coat the air fryer basket with oil, then arrange the salmon bites in a single layer. Air fry at 400°F for 7 minutes, flipping halfway through, until perfectly golden and cooked through.
  5. To assemble, divide the couscous between bowls and top with the roasted broccoli and salmon bites. Finish with fresh parsley and a squeeze of lemon for a bright, fresh garnish.

Nutrition

Serving: 1bowlCalories: 649kcalCarbohydrates: 59gProtein: 45gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 109mgSodium: 1445mgPotassium: 1242mgFiber: 6gSugar: 3gVitamin A: 1229IUVitamin C: 79mgCalcium: 84mgIron: 3mg

Notes

Store leftovers in the fridge for up to 2 days. You can store each bowl in a tupperware for meal prep and reheat briefly in the microwave.
Top Tips:
  • Air fryer salmon is a game-changer! Cutting it into cubes helps it cook fast and evenly while staying juicy inside. I highly recommend cooking it this way!
  • Cook the couscous in broth! It can be vegetable broth or chicken broth, but it is important for a cozy, savory flavor in the couscous layer.
  • Don’t overcook the salmon. Make sure to keep an eye on the salmon. Since we cut it into small pieces, it really doesn’t take long to cook!

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