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Spiced salmon with pearl couscous

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Healthier living
  • High in dietary fibre
  • High in protein

Add some heat to your night with this spiced salmon and couscous salad.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Spiced salmon with pearl couscous


  • 1 tbs olive oil
  • 4 Coles Responsibly Sourced Tasmanian Salmon Portions Skin Off, halved
  • 800g pumpkin, peeled, seeded, cut into 2cm pieces
  • 1 red onion, cut into very thin wedges
  • 1 red capsicum, seeded, cut into 2cm pieces
  • 4cm-piece ginger, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbs harissa spice mix
  • 2/3 cup (125g) pearl couscous
  • 1/2 cup mint leaves, coarsely torn
  • Natural yoghurt, to serve

Nutritional information

Per serve: Energy: 2565kJ/614, Cals (29%), Protein: 39g (78%), Fat: 32g (46%), Sat Fat: 7g (29%), Sodium: 248mg (12%), Carb: 41g (13%), Sugar: 13g (14%), Dietary Fibre: 8g (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large deep heavy-based frying pan over medium-high heat. 

  2. Step 2

    Season the salmon and cook for 2 mins each side. Transfer to a plate. Add pumpkin to the pan and cook, stirring occasionally, for 5 mins or until just tender. 

  3. Step 3

    Move the pumpkin to the edge of the pan. Heat the remaining oil in the centre of the pan. Add the onion, capsicum, ginger and garlic and cook, stirring occasionally, for 3 mins or until vegetables start to soften. Stir in the pumpkin. Add the spice mix and stir until well combined.

  4. Step 4

    Add couscous and 1 cup (250ml) water. Stir until well combined. Place salmon on top of the couscous mixture and reduce heat to medium. Cover and simmer for 10 mins or until the liquid is absorbed, the couscous is tender and salmon is cooked through. Sprinkle with mint. Season and serve with yoghurt. 

Recipe tip

Switch it

Check the fridge or freezer before you make this recipe - chicken breast fillets, lamb chops or beef porterhouse steaks also go well with these flavours, if you have them on hand. Just cook or grill to your liking before serving with the veggies.