Grilled Salmon CousCous

This dish works well for dinner served with hot, fresh grilled salmon or as cold leftovers for a lunchtime salad.

Serves: 4Prep: 20 minutesCook: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄4 cup water
  • 5 tbsp. olive oil, divided
  • 1 cup couscous
  • 2 tsp. salt, divided
  • 1 tsp. orange zest
  • 2 tbsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1⁄2 tsp. garlic, minced
  • 1 Simple Truth™ Orange, cut into segments
  • 1 cup red grapes, cut in quarters
  • 2 cups Simple Truth Organic™ Baby Spinach
  • 16 oz. salmon filets
  • 1⁄2 tsp. ground black pepper


  • In a medium saucepan, bring water and 1 tablespoon olive oil to a boil. Add couscous and ½ teaspoon salt. Cover, remove from heat and let stand for 5 minutes.
  • Meanwhile, in a small bowl whisk together 3 tablespoons olive oil, 1 teaspoon orange zest, vinegar, mustard, garlic and ½ teaspoon salt; set aside.
  • Fluff cous cous with a fork and toss with orange segments, grapes, spinach and dressing. The salad can be served slightly warm, room temperature or cool.
  • Heat grill to medium-high heat.
  • Season salmon with 1 tablespoon olive oil, remaining 1 teaspoon salt and pepper.
  • Grill salmon, skin side up, 3-5 minutes or until fish easily releases from the grill, flip and continue cooking 2-4 minutes or until internal temperature reaches 145° F and flakes easily with a fork.
  • Serve salmon with couscous.
  • Refrigerate leftovers.