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Salmon with Pomegranate and Lentil Couscous

salmon with pomegranate

Salmon with French green lentils and couscous with pomegranate flavors is a real favorite. Take time to seek out the tiny, dark green lentils from France. You’ll often find them boxed in the dried legume aisle of your grocery store or in the bulk bins. They cook up more quickly and hold their shape better in a salad.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 cup small green lentils
  • 2 cups cold water
  • 2 tablespoons olive oil
  • 1 large onion, minced
  • 2 cloves of garlic minced
  • 1 apple, peeled, cored, and cubed
  • 1-2/3 cups (10 ounces) quick-cooking couscous
  • 2 cups boiling water
  • Kosher salt and freshly ground black pepper
  • Seeds from 1 large pomegranate
  • 1 to 2 tablespoons coarsely chopped fresh lemon or lime thyme
  • 6 , 6-ounce salmon fillets
  • Canola or Olive oil for frying
  • Kosher salt and freshly ground black pepper
  • Fresh thyme sprigs, for garnish
  • Pomegranate seeds


To Prepare the Lentils

1 Pick through the lentils and discard any debris or small pebbles; rinse with cold water to remove any remaining dust or grit. In a large saucepan, combine the lentils and cold water. Bring to a boil over high heat; reduce the heat to medium and boil gently until tender, 20 to 30 minutes. Drain well; set aside.

To Prepare the Couscous

2  In a medium frying pan, heat the olive oil over medium heat. Add the onion and garlic, cook, stirring occasionally, until golden brown, about 4 minutes. Add the apple and cook until the apple begins to soften, 2 to 3 minutes. Sprinkle the couscous over the onion and apple mixture, than carefully add the boiling water. Remove from the heat, cover, and let stand 5 to 8 minutes while you prepare the salmon.

To Prepare the Salmon

3  Heat a large, non-stick sauté pan over medium high heat. Brush the salmon fillets with the olive oil and season generously with salt and pepper. Place skin side down in the hot pan. Cook, without disturbing, until the skin is golden brown, 4 to 5 minutes. Turn the fillets over and continue cooking until just done, 2 to 3 minutes. Remove from heat and tent with foil to keep warm.

To Serve

4  Lightly fluff the couscous with a fork and season to taste with salt and pepper. Add the lentils, all but 1 tablespoon of the pomegranate seeds and thyme; toss gently to combine. Mound the couscous on a large serving platter. Place the salmon fillets over the couscous and garnish with the the thyme sprigs and reserved pomegranate seeds. Serve immediately.


The Pomegranate Council

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