Zaatar Salmon Bowl with Citrus Couscous and Mint Yogurt
This Mediterranean bowl features perfectly baked zaatar-crusted salmon served over fluffy citrus couscous, paired with crunchy cucumber, juicy orange segments, and a refreshing mint yogurt drizzle. It’s light yet satisfying — perfect for a healthy, balanced meal with a gourmet touch.
⏱️ Time:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
For the Salmon:
2 salmon fillets (about 150g/5oz each)
1 tbsp olive oil
1 tbsp za’atar spice blend
Salt and black pepper, to taste
For the Citrus Couscous:
3/4 cup couscous
1 tbsp olive oil
1/2 cup orange juice
1/2 cup water
Zest of 1/2 orange
Salt, to taste
For the Bowl:
1/2 cup thinly sliced cucumber
1 small orange or mandarin, peeled and segmented
1/4 cup chopped cherry tomatoes
2 tbsp crumbled feta (optional)
Fresh parsley or mint, for garnish
Mint Yogurt Sauce:
1/3 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp chopped fresh mint
1 tsp honey
Pinch of salt
Instructions:
Step 1: Prepare the Couscous
1. In a small saucepan, bring orange juice, water, and a pinch of salt to a boil.
2. Remove from heat, stir in couscous and olive oil, cover, and let sit for 5 minutes.
3. Fluff with a fork and mix in orange zest.
Step 2: Cook the Salmon
1. Preheat oven to 200°C (400°F).
2. Place salmon fillets on a baking sheet lined with parchment.
3. Rub with olive oil, season with salt and pepper, and press za’atar onto the surface.
4. Bake for 12–15 minutes, or until cooked through and flaky.
Step 3: Make the Mint Yogurt Sauce
1. In a small bowl, whisk together yogurt, lemon juice, mint, honey, and a pinch of salt.
Step 4: Assemble the Bowl
1. Spoon citrus couscous into a bowl.
2. Top with cooked salmon, sliced cucumber, orange segments, and cherry tomatoes.
3. Drizzle with mint yogurt sauce.
4. Sprinkle with feta (if using) and garnish with herbs.
Notes:
- Za’atar can be found in most spice aisles or made at home with thyme, sesame, sumac, and oregano.
- This bowl is excellent served warm or room temperature — great for lunchboxes.
Tips:
Meal prep friendly: Keep salmon and couscous in separate containers, sauce in a small jar.
Make it dairy-free: Omit feta and use dairy-free yogurt for the sauce.
Add crunch: Sprinkle toasted almonds or pistachios on top.
❓ Frequently asked questions FAQ:
Q: Can I grill the salmon instead of baking?
A: Yes! Just oil the grates well and grill 4–5 minutes per side.
Q: What can I use instead of couscous?
A: Try quinoa, farro, or brown rice for more fiber or gluten-free options.
Q: Can I make this vegetarian?
A: Yes — roasted za’atar chickpeas or grilled halloumi work as a great substitute.
️ Nutritional Information
Calories: 560
Protein: 35g
Fat: 28g
Carbohydrates: 42g
Fiber: 6g
Sugar: 9g
Sodium: 500mg