Cumin Roasted Carrot and Salmon Spinach Salad with Pearl Couscous

This vibrant dinner salad brings together earthy cumin-roasted carrots, sweet red onion and bouncy pearl couscous with fresh spinach and juicy marinated grape tomatoes. Topped with briny feta and crunchy pistachios, it’s a complete meal in a bowl.

The salmon adds protein and healthy fats, making this salad both nourishing and delicious. Perfect for a weeknight dinner or a special lunch.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and halve carrots lengthwise; slice into ½-inch-thick half moons. Halve, peel and cut onion into ½-inch-thick wedges. Toss carrots and onion on a baking sheet with a drizzle of oil, half the cumin (all for 4 servings) and a pinch of salt and pepper. Roast on top rack until tender, 18-20 minutes.
2. While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the garlic powder (all for 4 servings); cook, stirring frequently, until garlic powder is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. While couscous cooks, halve tomatoes and roughly chop pistachios. In a large bowl, whisk half the vinegar, 2 tbsp olive oil, 1 tsp salt and ½ tsp sugar until sugar is dissolved (all the vinegar, 4 tbsp olive oil, 2 tsp salt and 1 tsp sugar for 4 servings). Add tomatoes and toss until thoroughly coated.
4. Once veggies are roasted and couscous is cooked, stir into bowl with marinated tomatoes; add spinach and toss until spinach is slightly wilted. Divide spinach salad between bowls and top with feta and pistachios. Serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli (pearl) couscous is recommended for its chewy texture.

How should I store leftovers?

Store salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.

Can I make this salad vegetarian?

Absolutely! Omit the salmon and add more feta or a plant-based protein like chickpeas.