Moroccan Salmon and Toasted Couscous Salad

Moroccan Salmon and Toasted Couscous Salad

Great for lunch or light supper, this spicy Moroccan salad is a colourful addition to your Salmon repertoire. Salmon is high in protein, low in saturated fat and a good source of omega-3s, which are great for our hearts. Salmon is also a fish species that freezes incredibly well. Try this salad with Seaload Frozen Salmon pieces.

Moroccan Spiced Salmon and Toasted Couscous Salad:

Toasted Couscous Salad

  • 1 Tbsp olive oil
  • 1 cup Israeli (Pearl) Couscous
  • 8 cherry tomatoes, halved
  • ½ Lebanese cucumber, halved lengthwise and cut into pieces
  • Handful fresh flat leaf parsley leaves, chopped
  • Handful fresh mint leaves, chopped
Moroccan Spiced Salmon
  • 300g packet frozen Sealord Tasmanian Atlantic Salmon Pieces, thawed
  • 1/3 cup Pistachio Dukkah (see below for recipe or alternatively store bought Dukkah can be used)
Yoghurt and Harissa Dressing
  • 3/4 cup natural unsweetened yoghurt
  • ¼ tsp Harissa paste

How to make Moroccan Spiced Salmon and Toasted Couscous Salad:

Toasted Couscous Salad:
  • Heat oil in a saucepan. Add Israeli couscous and over a gentle heat toast the couscous, stirring frequently, until golden. Pour over 2 cups of water and lightly salt. Bring to the boil. Reduce heat and cover. Simmer for 10 minutes until water is absorbed and couscous is cooked – it should be al dente. Transfer to a mixing bowl and allow to cool.
  • Add tomatoes, cucumber, parsley and mint and mix. Set aside.
Moroccan Spiced Salmon:
  • Preheat the oven to 180°C (fan forced) or 200°C (bake function). Toss the thawed Sealord Tasmanian Atlantic Salmon Pieces in the dukkah and place in a single layer on a baking paper lined baking sheet. Bake for 5-6 minutes until the salmon is cooked. Set aside to cool.
Yoghurt and Harissa Dressing:
  • Mix together yoghurt and harissa paste. Season to taste.
To assemble:
Toss the cooled cooked salmon pieces through the couscous salad. Spoon onto plates and serve with the yoghurt and harissa dressing.
Prep Time: 20 minutes Cook time: 10 minutes   Serves 2-3
Pistachio Dukkah
Makes 1 cup


  • ¾ cup shelled pistachio nuts
  • ¼ cup sesame seeds
  • 2 Tbsp coriander seeds
  • 2 Tbsp Fennel seeds
  • ½ tsp ground black pepper
  • ¼ tsp salt

How to make Pistachio Dukkah:

  • Preheat oven to 200°C.
  • Spread the pistachio nuts in a single layer on a baking tray. Bake for 3-4 minutes or until toasted.
  • Place the toasted nuts in a food processor and process until coarsely chopped. Transfer to a mixing bowl.
  • Put the sesame seeds into a small pan and cook over a low heat for 1-2 minutes, until golden. Add to the pistachios.
  • Place coriander and fennel seeds into the pan and cook over a low heat for 1-2 minutes until aromatic and the seeds begin to pop. Transfer to a mortar and pestle and pound until finely crushed. Alternatively use a spice or coffee grinder. Add spices with the pepper and salt to the pistachio mixture and mix well.

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