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Healthy Salmon & Chickpea Couscous Bowl: A Mediterranean Power Meal

Name: Healthy Salmon & Chickpea Couscous Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets; 1 can (15 oz) chickpeas, rinsed and drained; 1 tablespoon olive oil (for chickpeas); 1 teaspoon paprika; 1 teaspoon cumin; Salt and pepper, to taste; 1 cup pearl (Israeli) couscous; 1 1/2 cups chicken or vegetable broth; 1 cucumber, sliced; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup feta cheese, crumbled; Fresh dill, for garnish; Lemon wedges, for serving; Yogurt-Dill Sauce:; 1 cup Greek yogurt; 1 tablespoon olive oil; 1 tablespoon lemon juice; 2 tablespoons fresh dill, chopped; 1 clove garlic, minced; Salt and pepper, to taste

Bright, fresh, and packed with protein, this Healthy Salmon & Chickpea Couscous Bowl brings Mediterranean flavors to your weeknight table without fuss. Flaky salmon, crispy spiced chickpeas, and pearl couscous mingle with crunchy cucumber, cherry tomatoes, and a tangy dill-yogurt sauce for a bowl that’s both comforting and energizing. If you’re looking for easy, balanced dinners that feel special, this is one to keep in rotation — and for more simple weeknight meal inspiration check out this collection of 25 easy crockpot meals for summer.

Why make this recipe

High in protein and healthy fats: salmon plus chickpeas offers sustained energy and satiety.
Minimal fuss: couscous cooks quickly, chickpeas roast hands-off, and the sauce comes together in a couple of minutes.
Versatile and make-ahead friendly: components can be prepped in advance for fast assembly.

This mix of textures and Mediterranean flavors makes it great for meal prep or a relaxed dinner that still feels restaurant-quality.

Ingredients

4 salmon fillets
1 can (15 oz) chickpeas, rinsed and drained
1 tablespoon olive oil (for chickpeas)
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper, to taste
1 cup pearl (Israeli) couscous
1 1/2 cups chicken or vegetable broth
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled
Fresh dill, for garnish
Lemon wedges, for serving

Yogurt-Dill Sauce:

1 cup Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 clove garlic, minced
Salt and pepper, to taste

Step-by-Step Guide to Making Healthy Salmon & Chickpea Couscous Bowl

Preheat and prep chickpeas
Preheat the oven to 400°F (200°C). Toss the rinsed and drained chickpeas in a bowl with 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon cumin, and a generous pinch of salt and pepper. Spread them in a single layer on a rimmed baking sheet (line with parchment if you like for easier cleanup). Roast for 20–25 minutes, shaking the pan once or twice, until the chickpeas are golden and crispy. Remove from the oven and let cool slightly — they’ll crisp more as they cool.
Cook the pearl couscous
While the chickpeas roast, bring 1 1/2 cups of chicken or vegetable broth to a boil in a medium saucepan. Add 1 cup pearl couscous, reduce the heat to low, cover, and simmer for 8–10 minutes, or until the couscous is tender and has absorbed the liquid. Drain any excess and fluff with a fork. For extra flavor, stir in a drizzle of olive oil or a squeeze of lemon when fluffing.
Prepare the salmon
Pat the salmon fillets dry and season both sides with salt and pepper. You can either bake or pan-sear the salmon:

To bake: Place salmon on a lightly oiled baking sheet and bake at 400°F for 10–12 minutes, depending on thickness, until the salmon flakes easily with a fork.
To pan-sear: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place salmon skin-side down (if it has skin) and cook 4–6 minutes until the skin is crisp; flip and cook another 3–5 minutes until done. Timing will vary by thickness — look for flaky, opaque flesh.

Make the yogurt-dill sauce
In a small bowl whisk together 1 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill, 1 minced garlic clove, and salt and pepper to taste. Taste and adjust lemon, dill, or salt to preference. This simple sauce adds a cool, tangy contrast to the warm bowl.
Assemble the bowls
Divide the cooked couscous among four bowls. Top each with a salmon fillet, a generous handful of roasted chickpeas, cucumber slices, halved cherry tomatoes, thin slices of red onion, and a sprinkle of crumbled feta. Drizzle with the yogurt-dill sauce, garnish with fresh dill sprigs, and serve with lemon wedges on the side.
Final touches and serve
Squeeze fresh lemon over the salmon for brightness, or add an extra drizzle of olive oil if desired. Serve immediately while the salmon and couscous are warm, and the chickpeas maintain some crispiness.

Storage Tips for Healthy Salmon & Chickpea Couscous Bowl

Refrigerate: Store components in separate airtight containers for up to 3 days at 40°F (4°C) to keep textures fresh.
Freeze: Cooked salmon can be frozen for up to 1 month at 0°F (-18°C), but couscous and fresh veggies don’t freeze well; freeze only the salmon if needed.
Reheating: Reheat salmon gently in a 275–300°F (135–150°C) oven for 10–12 minutes to avoid overcooking, or warm in a covered skillet over low heat.

Best Ways to Serve Healthy Salmon & Chickpea Couscous Bowl

Family-style: Place the couscous in a large serving bowl and arrange salmon fillets on top with chickpeas and salad vegetables scattered around — let guests serve themselves.
Meal prep: Pack couscous and roasted chickpeas in one container, vegetables in another, and salmon in a third; keep sauce in a small container to add at mealtime.
Entertaining: Serve smaller “bowl” portions as part of a buffet with extra lemon wedges and a platter of mixed greens.

Tips to make Healthy Salmon & Chickpea Couscous Bowl
Q: How do I keep the salmon moist?
A: Cook it to just opaque and flaky — remove from heat at 120–125°F if you have an instant-read thermometer; it will rise a few degrees while resting.

Q: How do I keep the chickpeas crispy?
A: Make sure they’re well dried before tossing with oil, give them plenty of space on the baking sheet (don’t overcrowd), and roast at 400°F until deeply golden. Cool on the sheet to allow them to crisp further.

Q: Can I use a substitute for pearl couscous?
A: Yes — regular couscous, quinoa, bulgur, or farro can be used; adjust cooking times and liquid ratios accordingly.

Variations (if any)

Mediterranean Veggie Swap (bullet): Swap salmon for grilled halloumi or marinated tofu for a vegetarian version. The chickpeas and couscous keep the bowl hearty while halloumi offers a salty, satisfying bite.
Citrus-Herb Twist (paragraph): For a brighter herb profile, add chopped mint and parsley to the couscous and replace half the lemon juice in the sauce with orange juice for a sweeter, aromatic finish that pairs beautifully with both salmon and roasted chickpeas.

FAQs
Q: Can I make this gluten-free?
A: Use quinoa or millet in place of pearl couscous to keep the dish gluten-free while maintaining a satisfying grain base.

Q: How long will leftovers last?
A: Stored in the refrigerator in airtight containers, the components will keep well for up to 3 days; reheat the salmon gently and add fresh veggies when serving for best texture.

Q: Is this recipe good for meal prep?
A: Absolutely — the couscous and roasted chickpeas hold up well, and the sauce can be stored separately to maintain freshness. Pack components separately and assemble when ready to eat.

Q: What if I don’t like dill?
A: Swap dill in the sauce for chopped parsley or a combination of parsley and mint for a different but still bright flavor profile.

Q: Can I use canned salmon?
A: Yes — if using canned salmon, skip the baking step and gently flake the salmon into the bowl. You’ll save time, but the texture will be different from fresh-cooked fillets.

Final notes on technique and timing
Plan your timing so the chickpeas finish roasting around the time the salmon is done and the couscous is fluffed — this prevents any component from getting cold while you finish the others. You can also roast extra chickpeas to keep on hand as salad toppers or crunchy snack bites. The yogurt-dill sauce is forgiving: it benefits from a brief chill to let flavors meld, but it’s also excellent made at the last minute.

Conclusion

This bowl is a quick, nutritious way to bring Mediterranean flavors into your routine, with options to customize proteins, grains, and herbs for seasonal variety. If you’re curious about other chickpea-and-couscous combinations, this recipe is similar in spirit to a well-loved Greek Chickpea and Couscous Grain Bowl that highlights the versatility of those pantry staples. For a different take on couscous paired with salmon, you may enjoy this idea for Parmesan Couscous with Zucchini and Air Fryer Salmon which swaps flavors and technique while keeping the same quick-cooking appeal.