Pearl Couscous and Beetroot Salad with Air-Fried Salmon
Pearl couscous tossed with beetroot, peas, feta, walnuts and a lot of fresh herbs in a Dijon lemon dressing, with salmon on top.
35 min
4 servings
Difficulty 2/5
Lunch · Dinner
Prep 20 min · Cook 15 min
Boiled pearl couscous is the base, mixed while just cooled with blanched peas, wedges of pre-cooked beetroot, finely sliced red onion, crumbled feta, walnuts and a large amount of parsley and dill. A dressing of olive oil, lemon juice and Dijon mustard goes over the top. Salmon fillets are air fried for 8-10 minutes and laid on each bowl, or left out entirely for a vegetarian version.
Per serving
584
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Salmon
Salmon, Atlantic · Optional
2 fillets (300 grams)
Extra Virgin Olive Oil · Optional
2 teaspoons (9 grams)
Salt
to taste
Black Pepper
to taste
Salad
Pearl Couscous, raw
1 cup (180 grams)
Green Peas
1 cup (145 grams)
Beetroot
250 grams
Parsley
2 handfuls (30 grams)
Dill
10 grams
Red Onion
0.5 pieces (55 grams)
Feta · Optional
100 grams
Walnuts · Optional
1 handful (30 grams)
Dressing
Extra Virgin Olive Oil
2 tablespoons (28 grams)
Lemon
1 medium (58 grams)
Dijon Mustard
1 teaspoon (5 grams)
Salt
to taste
Black Pepper
to taste
Steps
If you are serving the salad with salmon, pat the fillets dry and drizzle them with the olive oil. Season generously with sea salt and black pepper. Lay them in the air fryer basket and air fry at 200°C (390°F) for 8-10 minutes, until the flesh flakes easily with a fork.
10 min
At the same time, cook the pearl couscous in salted boiling water following the packet, about 8-10 minutes. Drain it and let it cool slightly — hot couscous wilts the herbs.
10 min
Blanch the frozen peas in boiling water for 2 minutes and drain them. Cut the pre-cooked beetroot into wedges, slice the red onion as finely as you can, and chop the parsley and dill leaves.
8 min
Put the couscous, peas, beetroot, parsley, dill and red onion into a large bowl. Crumble the feta over and add the walnuts.
3 min
Whisk the olive oil, the juice of the lemon and the Dijon mustard together in a small jar. Season to taste with sea salt and black pepper.
2 min
Pour the dressing over the salad and toss gently so the beetroot does not colour everything pink. Divide between four bowls and lay the salmon on top.
2 min
Serving suggestion
Serve the salmon warm on the cooled salad, with an extra wedge of lemon.
Storage
The salad keeps 3 days in an airtight container in the fridge and is better on day two, once the beetroot has soaked into the couscous. Store the salmon separately and eat it within a day.
Notes
Leave the salmon out and add more feta or walnuts for a vegetarian bowl. Swap the walnuts for pumpkin seeds to make it nut-free, or drop the feta for dairy-free. Pearl couscous is the large toasted kind, not the fine steamed couscous — the two cook differently.
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