Couscous and Salmon Bake

Name: Couscous and Salmon Bake
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: Middle Eastern

roubashahin.com.au

This couscous and salmon bake is easy, fresh, and full of flavour. Perfect for quick weeknights or impressive dinner parties.

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

About this recipe

This couscous and salmon bake is one of those recipes I find myself coming back to again and again. It’s a dish that ticks all the boxes—simple, wholesome, and full of flavour. With tender salmon fillets baked over fluffy couscous and colourful capsicums, it’s a recipe that feels special enough for dinner parties, yet easy enough to pull together on a weeknight. As a busy mum, I love recipes like this that don’t compromise on taste but save me time in the kitchen.

I also enjoy serving this dish when entertaining because it looks beautiful straight from the oven, and the vibrant dressing adds a fresh, zesty finish. It’s versatile too—you can prepare parts of it ahead, making it stress-free for hosting. If you’ve loved my taco bowls, you’ll find this just as fun and satisfying. Those bowls are everything I adore in one bite: warm spiced salmon, crunchy lettuce, creamy avocado, and chipotle mayo. This couscous and salmon bake has that same balance of flavours, but in a baked, one-dish form.

And if you’re a fan of couscous recipes, you might also want to try my Chicken & Couscous. It’s one of my quick, flavour-packed meals with tender chicken, fluffy couscous, and a hint of harissa spice. Just like this salmon version, it’s proof that couscous can be the base for so many delicious, family-friendly meals. Whether it’s for entertaining friends or putting dinner on the table after a busy day, this couscous and salmon bake fits perfectly into every category—easy, delicious, and always a winner.

Ingredients

For the couscous and salmon

1 1⁄2 cups couscous
600 ml hot water
3 tablespoons olive oil
1⁄3 cup chopped parsley
10 spring onions, thinly sliced
250 grams marinated red capsicum strips
6 salmon fillets
Salt and pepper, to taste

For the dressing

1⁄2 cup fresh parsley, finely chopped
1⁄3 cup olive oil
2 tablespoons lemon juice
Salt, to taste
1⁄4 teaspoon white pepper

Notes from Rouba

Salmon with skin: Opt for skin-on salmon fillets for extra flavour and a crisp finish.
Dressing: Don’t skip it—it brightens the whole dish.
Entertaining tip: Sprinkle with golden toasted almonds for a dinner-party finish.
Make-ahead: Prep the couscous base in advance, then top with salmon and bake when ready.

Method

Step 1. Prepare the Couscous

Preheat your oven to 180°C (fan-forced).

In a large ovenproof dish, add the couscous, hot water, and olive oil. Stir well to combine, then cover tightly with foil or a lid and leave it to rest for 10 minutes. During this time, you can get your salmon and other ingredients ready. Once the couscous has absorbed the liquid, remove the cover and fluff the grains with a fork. Stir through the chopped parsley, sliced spring onions, and capsicum strips. Season lightly with salt and pepper to taste.

Step 2. Prepare the Salmon

Arrange the salmon fillets neatly on top of the couscous mixture. Season each fillet with salt and pepper.

Step 3. Bake

Place the dish into the preheated oven and bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork. While the salmon is baking, whisk together the dressing ingredients in a small bowl until well combined. Once the dish comes out of the oven, drizzle the dressing generously over the salmon fillets to finish.

A FEW THINGS YOU’LL WANT TO KNOW

Do I need to cover the couscous while it bakes?
No need—the initial covering is only while the couscous steams in hot water. Once baked, it holds its texture beautifully without extra covering.

Is the dressing optional?
I highly recommend it. The fresh parsley and lemon cut through the richness of the salmon. If you’d like to try something different, you can also serve this with my homemade tahini sauce.

Can I prepare this ahead of time?
Yes. You can steam and fluff the couscous earlier in the day, then top it with salmon just before baking. The dressing can also be made in advance and stored in the fridge.

What if I don’t want to use the dressing?
Serve it with a simple squeeze of lemon or a dollop of tahini sauce. Both work beautifully as lighter alternatives.

How do I serve this for a dinner party?
Bake the dish as usual, then finish it with a sprinkle of toasted almonds or pine nuts for a golden, nutty crunch.