Salmon Fattoush Bowl
with couscous / cucumbers / tomatoes

Name: Salmon Fattoush Bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Stock, any type (sub water); 1/4 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous, uncooked; 1 clove Garlic; 2 Tbsp Tahini (sub plain yogurt); 2 Tbsp Lemon juice; 1 Tbsp Vinegar, red wine; 1 Tbsp Oil, olive; 2 tsp Honey; 1 lb Salmon, filets; 1 Tbsp Za'atar; 2 tsp Sumac (opt); 1 tsp Oregano, dried; 3/4 tsp Salt; 1/2 tsp Black pepper; 1/2 Onions, medium and red, chopped; 1/2 Lemons, wedges; 8 oz Cucumbers, chopped; 1 Tomatoes, medium, chopped; 1/4 cup Parsley, fresh (opt), chopped; 1 Tbsp Oil, cooking; 3 oz Cheese, feta, crumbled; 1 cup Pita chips (for serving)

Active: 35 Total: 35

Original GF Paleo Vegetarian

This colorful bowl takes inspiration from fattoush, a middle eastern salad of torn bread and crisp vegetables. Like its salad counterpart, this version is packed with flavors and textures!

Proteins

Fish, non-canned

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Couscous:

Stock, any type - 1 cup (sub water)
Salt - 1/4 tsp
Butter - 2 Tbsp
Couscous, uncooked - 3/4 cup

Tahini Dressing:

Garlic - 1 clove
Tahini - 2 Tbsp (sub plain yogurt)
Lemon juice - 2 Tbsp
Vinegar, red wine - 1 Tbsp
Oil, olive - 1 Tbsp
Honey - 2 tsp

Salmon Fattoush Bowl:

Salmon - 1 lb , filets
Za'atar - 1 Tbsp
Sumac (opt) - 2 tsp
Oregano, dried - 1 tsp
Salt - 3/4 tsp
Black pepper - 1/2 tsp
Onions, medium and red - 1/2 , chopped
Lemons - 1/2 , wedges
Cucumbers - 8 oz , chopped
Tomatoes, medium - 1 , chopped
Parsley, fresh (opt) - 1/4 cup , chopped
Oil, cooking - 1 Tbsp
Cheese, feta - 3 oz , crumbled
Pita chips - 1 cup (for serving)

Prep

Salmon - Thaw if frozen and pat dry.
Make couscous - Combine stock, salt (portion for couscous), and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Make dressing - Chop garlic. Whisk together garlic, tahini, lemon juice, vinegar, olive oil, and honey. Whisk in a bit of water if needed to reach a smooth, pourable consistency. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)
Make spice mix - Stir together za’atar, sumac (if using), oregano, salt (portion for fattoush bowls), and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
Onions - Prep as directed. (Can be done up to 5 days ahead)
Lemons / Cucumbers / Tomatoes / Parsley - Prep as directed.
Season salmon - Rub seasoning mix all over all sides of salmon filets.

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Make

Heat a large skillet with cooking oil over medium heat. Add salmon and sear until the seasoning becomes a dark crust and the fish is nearly cooked all the way through, 2 to 4 minutes (depending on thickness). Flip salmon and sear on the other side until the outside is golden and crisp and salmon flakes easily with a fork, ~2 to 3 minutes more.
If dressing was made ahead of time, give it a stir.
If couscous was made ahead of time, warm it in the microwave.
Divide couscous among serving bowls. Break the salmon into bite-sized chunks with a fork (if filets have skin on, peel off and discard) and place on top of the couscous. Top the bowls with onions, cucumbers, tomatoes, parsley, and feta crumbles. Drizzle dressing over everything until dressed to your liking.
Serve bowls with lemon wedges to squeeze over everything. Crumble pita chips over the bowls or serve them on the side. Enjoy!

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