Mediterranean Smoked Salmon Couscous Salad
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This Mediterranean Smoked Salmon Couscous salad is fresh, vibrant, and incredibly easy to make. Filled with crunchy vegetables, chickpeas, herbs, and pearl couscous, this smoked salmon salad is tossed in a lemony vinaigrette, making it a light and satisfying meal that works well as a side or a main course on its own. Whether you're prepping lunch for the week or serving it with grilled salmon, chicken, or shrimp, this salad is endlessly versatile and always a hit.
For more salmon salad ideas: try this 5-minute salmon salad bowl, or for a warm meal, try this salad with salmon recipe!
What to Love About This Salad
- Quick and easy summer salad ready in under 20 minutes
- Healthy Mediterranean flavors and ingredients
- Smoked salmon
While testing this recipe, I repeatedly asked the family what they liked best. Almost all of them immediately replied, “smoked salmon.” It’s what sets this healthy couscous salad apart!
For me, it’s all about the refreshing, crunchy vegetables and Mediterranean flavors.
Smoked Salmon Couscous Ingredients
This delicious salad is a mildly flavored, Mediterranean-inspired dish featuring fresh vegetables and a simple, tangy vinaigrette.
The smoked salmon adds a delicious layer of robust flavor, enhancing the richness of the salad. It’s a dinner-worthy meal, perfect for the warm summer days.
Mediterranean Couscous Salad Ingredients
When these simple ingredients are combined, they create a delicious summer salad. The exact measurements are in the recipe card at the bottom of this post. Here’s what you need:
- Couscous: Instant couscous adds a tender, chewy bite and holds up well to the dressing.
- Olive Oil + Apple Cider Vinegar: A simple, zesty vinaigrette base that brightens the whole salad.
- Garlic + Green Onion: Adds aromatic depth and a mild, savory bite.
- Green Pepper, Cherry Tomatoes, Cucumber: Fresh, crunchy vegetables for color and texture.
- Fresh Herbs: Parsley and dill add a bright, herbal finish to this salad.
- Smoked Salmon: Adds protein and a subtle smoky flavor-optional, but delicious.
- Feta Cheese: Briny and creamy, it ties all the flavors together.
Ingredient Notes and Substitutions
One of this salad’s best attributes is its ease of adaptation. Here are some ideas:
- Couscous: Swap instant couscous for pearl couscous, as in our Mediterranean Israeli Couscous recipe, or pair it with quinoa, farro, or orzo pasta if preferred.
- Green pepper: I used a poblano pepper, but any type of pepper you like works too. Or, you can substitute a cup of pepperoncini, stemmed and sliced into rings. The brine adds a delicious flavor to this simple couscous salad.
- Apple Cider Vinegar: I love the flavor of apple cider vinegar, but you can also use red or white wine vinegar, or even champagne vinegar. Alternatively, substitute pepperoncini brine for the vinegar if using it as a substitute for the peppers.
- Smoked Salmon: This is a flavor-packed addition to the salad. If you prefer, you can substitute flaked cooked salmon or even canned salmon. You can also vary the salad with other smoked seafood, such as smoked trout.
- Vegetarian Option: Omit the smoked salmon for a fresh, plant-based version. Add chickpeas or white beans for an extra protein boost.
How to Make Couscous Salad with Smoked Salmon
This salad has three simple steps: cooking the couscous, whisking the dressing, and combining the ingredients.
Step 1: Cook the couscous
In a medium saucepan, bring the water to a boil. Remove from the heat and stir in the couscous and salt. Cover and let sit for 10 minutes then fluff with a fork and let cool slightly.
Step 2: Whisk the dressing
Whisk the olive oil, vinegar, garlic, and fresh dill together in a large bowl. Add the cooked couscous and toss to coat. Let cool slightly while preparing the vegetables.
Step 3: Combine the couscous salad ingredients
Into the bowl, add cherry tomatoes, cucumber, parsley, scallions, and chopped peppers. Season with salt and pepper to taste; gently toss to combine. Add additional olive oil to taste.
How to Serve Couscous Salad
To serve, divide the salad into portions and top each with flaked smoked salmon and feta. A squeeze of lemon or a lemon wedge served on the side is a delicious addition.
How Long Can You Store Couscous Salad
This salad can be stored in a covered container in the refrigerator for up to 3 days. Drizzle additional olive oil over the salad before serving.
Smoked salmon can be refrigerated for up to 2 weeks unopened. If opened, I like to use it within 4 to 5 days. It can also be frozen in its packaging for up to 3 months.
Recipe FAQs
Quick cooking couscous, also called Moroccon couscous or instant couscous is best in this salad. But pearl couscous (also called Israeli couscous) that we use in Mediterranean Israeli Couscous recipe is delicious too, but takes longer to prepare.
Yes! This salad is perfect for meal prep. Make it up to 1-2 days in advance for optimal texture and store it in an airtight container in the refrigerator. The flavors develop even more over time.
It's typically served cold or at room temperature, making it a great option for potlucks, picnics, or weekday lunches.
Grilled or roasted salmon, chicken, shrimp, or even feta cheese are excellent pairings.
More Summer Salad Recipes You May Also Enjoy
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Mediterranean Couscous Salad with Smoked Salmon
Equipment
Ingredients
- 2 cups water
- 1 1/2 cups dry couscous
- 1 teaspoon salt
- 1/3 cup olive oil plus more for drizzling
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh dill chopped
- 1 green pepper chopped
- 2 garlic cloves minced
- 1 cup cherry tomatoes halved
- 1 medium English cucumber chopped
- 1/2 cup fresh parsley chopped
- 3 green onions chopped
- 6 ounces smoked salmon flaked
- 1/3 cup feta
Instructions
- In a medium saucepan, bring the water to a boil. Remove from the heat and stir in the couscous and salt. Cover and let sit for 10 minutes then fluff with a fork and let cool slightly.
- Whisk the olive oil, vinegar, garlic, and fresh dill together in a large bowl. Add the cooked couscous and toss to coat. Let cool slightly while preparing vegetables.
- Into the bowl, add cherry tomatoes, cucumber, parsley, scallions, and chopped peppers. Season with salt and pepper to taste; gently toss to combine. Add additional olive oil to taste.
- To serve, divide the salad into portions and top each with flaked smoked salmon and feta. A squeeze of lemon or a lemon wedge served on the side is delicious.
Notes
- Storing the Mediterranean Couscous Salad: This salad can be refrigerated in a covered container for up to 3 days. You may want to drizzle additional olive oil over the salad before serving.
- Storing Smoked Salmon: Smoked salmon can be refrigerated for up to 2 weeks unopened. If opened, I like to use it within 4 to 5 days. It can also be frozen in its packaging for up to 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.