Seared Salmon and Spinach Couscous Bowl with Roasted Carrots and Garlic Aioli

This vibrant bowl combines fluffy pearl couscous with fresh spinach, sweet roasted carrots and crunchy toasted walnuts. Topped with succulent seared salmon and drizzled with a creamy garlic aioli, it’s a satisfying meal that’s packed with flavor and texture.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. The couscous is cooked in chicken stock for extra savoriness, while the salmon gets a flavorful spice rub. A quick homemade aioli adds a tangy, garlicky finish.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot (medium pot for 4 servings), combine couscous, stock concentrates, 1 cup water (2 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to use in Step 6.
2. While couscous cooks, heat a large dry pan over medium-high heat. Add walnuts and cook, stirring occasionally, until fragrant and lightly browned, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Heat a drizzle of oil in pan used for walnuts over medium-high heat. Add carrots and season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a second plate and tent with foil to keep warm. Wipe out pan.
4. Pat salmon dry with paper towels. Rub all over with a drizzle of oil and Fry Seasoning. Season with salt and pepper. Heat pan used for carrots over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if salmon begins to brown too quickly. Transfer salmon to a cutting board.
5. While salmon cooks, in a small bowl, combine mayonnaise and half the garlic powder (all for 4 servings). Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff couscous with a fork; stir in spinach and carrots until combined. Cut salmon into bite-size pieces. Divide couscous between shallow bowls. Top with salmon and sprinkle with toasted walnuts. Drizzle with aioli and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

Can I make this recipe ahead of time?

The couscous and roasted carrots can be prepared in advance and stored separately. Reheat gently before assembling. The aioli can be made ahead and refrigerated.

What can I use instead of walnuts?

Pecans or almonds would work well as a substitute for walnuts. Toast them similarly.