Hi, I’m Maggie Brown, and today I’m sharing one of my favorite recipes: Salmon Couscous Salad. Not only is this dish delicious, but it’s also packed with anti-inflammatory properties and is PCOS-friendly. Let’s explore why this salad is so good for your body—and, of course, how to make it!
Why This Salad Works for Your Health
1. Anti-Inflammatory Ingredients
Salmon: Rich in omega-3 fatty acids, salmon helps reduce inflammation, supports heart health, and improves skin. Perfect for those managing inflammatory conditions like arthritis or PCOS.
Turmeric & Cumin: Known for their anti-inflammatory and digestion-supporting properties.
2. PCOS-Friendly Features
High Protein Content: With 40 grams of protein per serving, this dish helps balance blood sugar and improve insulin sensitivity—key for managing PCOS.
Low Glycemic Carbs: Couscous provides steady energy when paired with protein and healthy fats.
Greek Yogurt: Packed with calcium and probiotics to support gut health and hormone balance.
3. Nutritional Powerhouse
Cucumber & Arugula: Low in calories and rich in antioxidants, vitamins, and hydration.
Mint & Parsley: Help detoxify the body and add a refreshing burst of flavor.
Salmon Couscous Salad Recipe
Serves: 2. Portion Size: 445g
Ingredients
½ lb. (225g) salmon fillets
1 tablespoon olive oil
Dash of salt & pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 limes, 1 halved & 1 zested & juiced
½ cup (85g) couscous
½ cup (140g) Greek yogurt
2 tablespoons water
¼ cup (40g) feta cheese, crumbled
1 cucumber, diced
2 tablespoons parsley, chopped
1 tablespoon mint leaves, chopped
1 cup (20g) arugula
2 green onions, sliced
Instructions
Prepare the Salmon:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon fillets skin-side-down on the baking sheet. Drizzle with olive oil and season with salt, pepper, ½ teaspoon of cumin, and ½ teaspoon of turmeric. Place the halved lime, cut-side up, next to the salmon.
Roast the Salmon:Bake for 18-20 minutes or until cooked through. Remove from the oven and allow it to cool slightly.
Cook the Couscous:Prepare couscous according to the package instructions.
Make the Dressing:In a bowl, combine the Greek yogurt, water, lime zest, and juice. Whisk until smooth. Add the remaining ½ teaspoon of cumin, diced cucumber, and most of the parsley and mint. Season with salt and pepper to taste.
Assemble the Salad:Toss the cooked couscous and arugula with the yogurt dressing. Remove the skin from the salmon and flake it into chunks. Add the salmon to the salad and mix gently.
Garnish and Serve:Squeeze the roasted lime over the salad. Garnish with green onions, feta cheese, and the remaining parsley and mint.
Nutrition Facts
Calories: 582
Total Fat: 20g (26%)
Saturated Fat: 6.1g (30%)
Cholesterol: 75mg (25%)
Sodium: 315mg (14%)
Total Carbohydrates: 58g (20%)
Dietary Fiber: 5.5g
Sugar: 5.3g
Protein: 40g (80%)
Small Changes, Big Results
This Salmon Couscous Salad is perfect for a nutrient-packed dinner or meal prep. It’s easy to make, loaded with health benefits, and will leave you feeling full and energized. The anti-inflammatory and PCOS-friendly ingredients make it a smart choice for managing your health naturally.
Try it out, and let me know how it works for you! Don’t forget to tag me if you share your creation online—I’d love to see how you make it your own.
Here’s to good food and great health,
Maggie
About Maggie Brown
Maggie Brown is a certified nutritionist dedicated to helping individuals achieve better health through personalized, natural approaches. With a passion for creating recipes that are as nutritious as they are delicious, Maggie specializes in anti-inflammatory and hormone-supportive meals. She believes that food is not only fuel but also a powerful tool for wellness, and she’s committed to empowering her clients with knowledge and practical solutions to reach their health goals.
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