Salmon and citrus make for the perfect pairing in this couscous based bowl that is a delicious lunch or dinner option.

Prep Time :15 Minutes
Cook Time : 15 Minutes
Total Time : 30 Minutes
Yield : 4



  • 1 package Casbah Lemon Spinach Couscous
  • 4 salmon fillets
  • ½ cup pistachios, chopped
  • ½ cup radishes, chopped
  • ½ cup alfalfa sprouts
  • ¼ cup parsley, minced
  • 4 slices grilled pineapple, ½ inch pieces



  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • ½ tbsp. Dijon mustard
  • ½ tbsp. honey
  • 1 tsp. apple cider vinegar
  • Pinch sea salt
  • Pinch pepper



  1. Preheat the oven to 425 F. Cook the salmon for 12-15 minutes, or until thoroughly cooked through.
  2. While the salmon is cooking, cook the Casbah Lemon Spinach Couscous according to package instructions.
  3. In a skillet, grill the pineapple slices for 2-3 minutes per side over medium heat.
  4. In a bowl, combine all of the ingredients for the dressing and whisk until combined.
  5. Prepare and cut the remainder of the ingredients.
  6. Divide all of the ingredients between 4 bowls and drizzle with desired amount of dressing.

Recipe and pictures by Erb&Spice

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