Couscous Salmon Salad

5 from 33 votes

This couscous salmon salad takes 30 minutes. Fresh salmon, tomatoes, and avocado with a lemon dressing. A quick, healthy lunch or dinner.

Prep Time15

Cook Time10

Total Time25

Cuisine: Mediterranean

Servings:

Calories: 581kcal

Cook the salmon: Bring a pot of salted water to a gentle simmer. Add the salmon and poach for 5-7 minutes until it flakes easily. Remove, let cool slightly, then remove the skin and gently break into large flakes. Set aside.
4.6 oz boneless salmon fillet
Prepare the couscous: Place 100g couscous in a heatproof bowl. Pour 150ml of boiling water over it, cover, and let stand for 8-10 minutes. Fluff the grains with a fork.
3.5 oz couscous
Prepare and season the vegetables: Dice the tomatoes, cucumber, and avocado. Toss the avocado with 1 tablespoon of lemon juice to prevent browning. In a bowl, combine the vegetables with olive oil, lemon juice, salt, and pepper. Toss to coat.
5-6 cherry tomatoes, ⅓ cucumber, 1 avocado, 2 tablespoon olive oil, 2 tablespoon lemon juice, salt, pepper
Add the salmon: Gently fold the salmon flakes into the seasoned vegetables. Be careful not to break them up too much.
Add the couscous last: Gently fold in the fluffed couscous. Taste and adjust seasoning if needed. Serve immediately or chill.

Make sure the salmon is cooked through until it turns opaque. Overcooking can dry it out.
Let the couscous absorb all the water. Don’t rush this step for a light and fluffy texture.
Always add lemon juice to prevent the avocado from browning quickly.
Be generous with salt and pepper for a balanced flavour.
Mix everything well before serving to distribute the flavours evenly.