Rating: 2.5 stars
2 Ratings
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  • 2 Ratings

Take a bite of the grain bowl trend with this healthy curried salmon, vegetable, and couscous entree. If you can't find Israeli couscous, try rice, orzo, or quinoa as the carb of choice. Regardless of which you choose, this salmon bowl will surely keep you well-fueled for hours!

Source: Better Homes and Gardens


Recipe Summary

20 mins
20 mins
10 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish if frozen. Rinse and pat dry; set aside. Preheat oven to 350°F.

  • In a large ovenproof skillet cook and stir sweet pepper, red onion, celery, and garlic in hot oil over medium-high heat for 3 minutes. Add canned tomatoes, dried plums, and curry powder. Cook and stir for 2 minutes; remove from heat.

  • Add salmon to skillet; transfer to oven. Bake, uncovered, for 10 minutes or until salmon just begins to flake.

  • Meanwhile, in a small saucepan bring 1-1/3 cups of water to boiling. Stir in couscous; return to boiling. Reduce heat. Simmer, covered, about 12 minutes. Remove from heat; cover and let stand 2 minutes. Drain if necessary.

  • To serve, spoon salmon over couscous. Sprinkle with fresh mint.


Swap in weeknight standbys such as regular couscous, rice, or orzo, but Israeli couscous is a fun alternative. We love the slightly toasted taste and pearl shape.

Nutrition Facts

392 calories; fat 11g; cholesterol 62mg; saturated fat 2g; carbohydrates 45g; mono fat 5g; poly fat 3g; insoluble fiber 6g; sugars 15g; protein 28g; vitamin a 1644IU; vitamin c 40.4mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 9.6mg; vitamin b6 1.1mg; folate 42.5mcg; vitamin b12 3.6mcg; sodium 491mg; potassium 843mg; calcium 112mg; iron 3.5mg.