Spiced Salmon with Red Onion Relish And Sautéed Green Beans over Couscous

Our plump salmon fillets with a vibrant Mediterranean spice blend and pansearing them to perfection to seal in the flavor. Served with fluffy couscous, crispy green beans, your plate will be brimming with color and texture. A spoonful of capers and a dollop of red onion-balsamic relish give the dish a tangy finish.


  1. In a medium pan (nonstick if possible), heat a drizzle of oil on medium-high • Pat the salmon fillets dry with paper towel; season with ½ cumin powder, ½ paprika, dried ½ oregano and salt and pepper • Add the salmon* to the pan and cook, partially covered, 3-5 minutes per side, until browned and cooked to your desired degree of doneness • Transfer to a plate • Wipe out and reserve the pan.
  2. While the salmon cooks, in a small pot, bring 1 cup of water to a boil for 2 people/ 2 cups for 4 people • Roughly chop the parsley leaves and stems. In a large heatproof bowl, combine the couscous, the boiling water, remaining cumin, paprika and oregano and a big pinch of salt • Put a plate on top of the bowl to cover and let sit for 10 minutes • Add ½ the capers and ½ the parsley; fluff the cooked couscous with a fork and set aside in a warm spot.
  3. While the couscous cooks, in the reserved pan, heat a drizzle of oil on medium-high • Add the green beans and cook, stirring occasionally, 1-2 minutes, until they begin to blister • Cook, stirring frequently, 2-4 minutes, until crisp tender; season with salt and pepper to taste • Transfer to a bowl • In the same pan, heat a drizzle of olive oil on medium-high • Add the onions and cook, stirring occasionally, 2-3 minutes, until beginning to soften • Add the balsamic vinegar and remaining capers • Cook, stirring frequently, 1-2 minutes, until the volume has slightly reduced • Remove from the heat; season with salt and pepper to taste • Transfer to a small bowl.
  4. Divide the finished couscous between your plates • Top with the vegetables and salmon • Spoon as much of the relish as you’d like over the salmon • Garnish with the remaining parsley • Bon appétit!

Tools you will need:

Kitchen Knife • Chopping Board Small Pot • Medium Pan Large Heatproof Bowl

Ready In

20 mins




Serves 2


  • 2

    Salmon Fillet ( unit )

  • 1

    Red Onion ( pc )

  • 45

    Balsamic Vinegar ( ml )

  • 1

    Cumin Powder ( t )

  • 1

    Paprika ( t )

  • 1

    Dried Oregano ( t )

  • 100

    Green Beans ( gr )

  • 2

    Parsley ( unit )

  • 100

    Couscous ( gr )

  • 20

    Capers ( gr )

  • 6

    Olive Oil ( t )

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 650kCal