Cumin-Spiced Salmon Bowls with Green Beans, Sumac Almonds and Lemon Yogurt Sauce

This vibrant bowl brings together warm cumin-spiced salmon, fluffy garlic couscous and crisp-tender green beans for a satisfying meal that’s ready in under 30 minutes. Toasted almonds tossed with tangy sumac add a delightful crunch, while a bright lemon yogurt sauce ties everything together.

Perfect for a weeknight dinner that feels special, this recipe balances savory, tangy and nutty flavors in every bite. Serve it as a complete meal in a bowl-no sides needed!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and quarter the lemon. Trim green beans if needed. In a small bowl, combine lemon zest, yogurt, ¼ tsp garlic powder, juice from one lemon wedge, salt and pepper. Stir until smooth; set aside.
2. In a small pot, bring couscous, stock concentrate and 1 cup water to a boil. Cover, reduce heat to low and cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. Melt ½ TBSP butter in a large pan over medium-high heat. Add almonds and cook, stirring frequently, until golden, 1-3 minutes. Transfer to a small bowl; wipe out pan. To the almonds, add sumac, a pinch of sugar and a pinch of salt. Stir to coat; set aside.
4. Pat salmon dry and season all over with half the cumin, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer to a plate; wipe out pan.
5. Heat a drizzle of oil in the pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring, 30 seconds. Add ¼ cup water, cover and cook, shaking occasionally, until beans are bright green and tender, 1-3 minutes. Season with salt and pepper if desired.
6. To the pot of couscous, stir in remaining garlic powder and juice from one lemon wedge. Divide couscous between bowls; top with salmon and green beans. Drizzle lemon yogurt sauce over everything or serve on the side. Garnish green beans with sumac almonds.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, follow package instructions and reduce liquid.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat gently to avoid overcooking the salmon.

Can I substitute the salmon?

Absolutely! Chicken breast or firm tofu would work well. Adjust cooking time as needed.