Go Back
+ servings
Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.
Print Recipe
5 from 1 vote

Charred Salmon with Israeli Couscous and Fava Beans

Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: salmon with couscous, salmon with Israeli couscous, salmon with pearl couscous
Servings: 4 servings
Calories: 477kcal
Author: Samantha Ferraro
Cost: $25


Cast Iron Skillet
Fish Spatula


Lemon Vinaigrette

  • 1 teaspoon of Dijon mustard
  • Zest and juice of 1 lemon
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Few sprigs of fresh basil and mint chopped finely

Israeli Couscous

  • 2 cups low-sodium vegetable stock or water
  • 1 cup Israeli couscous
  • 1 ear of corn kernels removed (or 1 cup frozen and thawed corn kernels)
  • 1 cup cooked and shelled fava beans
  • 1 lemon cut in quarters
  • Fresh mint and basil leaves for garnish


  • 4 4-6 ounce wile salmon filets
  • Salt and pepper
  • Olive oil or avocado oil for drizzling


  • For the lemon vinaigrette, add all the ingredients to bowl or mason jar and whisk together. if you're using a mason jar, put the lid on and shake vigorously for 30 seconds until vinaigrette is emulsified.
  • For the pearl couscous, add stock or water to a pot and bring to a boil. Pour in Israeli couscous, give a good stir, place a lid on the pot and bring down to a simmer. Cook couscous until cooked all the way through and until it has absorbed most of the liquid, about 10 minutes.
  • While couscous is cooking, thaw frozen corn and fava beans by running under hot water for about 30 seconds. Then add vegetables to couscous along with half of the vinaigrette. Toss everything together and taste for seasoning.
  • For the salmon, heat a cast iron over medium-high heat and drizzle with olive oil. Season salmon with salt and pepper evenly on both sides and place salmon in skillet, flesh side down. Cook for 2-3 minutes until charred then turn over and cook for another 2 minutes until charred and just cooked through.
  • In the same skillet, char cut lemons for about 1 minute and set aside.
  • Plate Israeli couscous onto a platter and top with salmon filets. Spoon leftover vinaigrette on top of salmon and serve with charred lemon and garnish with fresh herbs.


If you are using fresh corn and fava beans, there is a bit more prep to be done. You can either grill the corn and then cut the kernels off or if its perfectly in season, just add the kernels uncooked.
For fresh fava beans, remove beans from shell and dunk in very hot water for about 30 seconds, then drain and use in the recipe.


Calories: 477kcal | Carbohydrates: 48g | Protein: 44g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 105mg | Potassium: 1116mg | Fiber: 6g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 3mg