The salmon and zucchini couscous is a dish characterized by grains of durum wheat semolina with a diameter of one millimeter.

As you rehydrate them with hot water, the grains will become larger.

The version I leave you with is based on fish and vegetables.

A combination of ingredients that blends wonderfully.

Delicious to enjoy both hot and cold.

Shall we make this dish?

If you love salmon and zucchini, don’t miss these other recipes right below:

Ingredients

Let’s see what is needed to make this recipe

Tools

Clean and slice the zucchini into rounds.
Place them in a pan with two garlic cloves without the germ, salt, chopped parsley, and a drizzle of EVO oil.
Lightly wilt these ingredients.
Add a little water and let it cook.
When the zucchini are almost done, add the salmon cut into pieces to the pan.
I used natural salmon, but you can choose whichever you prefer.
Raise the heat a little and mix the ingredients well.
When they are slightly golden, turn off the stove and set them aside for a moment.
In a bowl, pour the couscous grains and pour hot water over them.
The recipe on my package said to prepare it this way, you should follow what’s written on yours.
Once the water is added to the grains, I waited exactly 6/7 minutes.
During this waiting time, the grains absorbed the water and increased in size.
I added the warm dressing to the couscous and before plating, I also chopped the olives and added them to everything else.
Are you ready to enjoy this delight?

If you have leftover couscous, you can store it in the refrigerator and reuse it in the following days.