Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing Recipe

Name: Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds salmon fillet; Extra-virgin olive oil; Sea salt and freshly ground black pepper; 1 1/2 cups quick cooking couscous; 2 cups boiling water; 3 tablespoons extra-virgin olive oil; 1 lemon, juiced; Sea salt and freshly ground black pepper; 1 pint cherry tomatoes, cut in 1/2; 1 cucumber, sliced thin; 4 scallions, sliced thin; 1/2 cup fresh watercress leaves; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon chopped fresh dill; 3 tablespoons creme fraiche; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/2 lemon, juiced; 1/4 cup extra-virgin olive oil; 1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill; 1/2 cup fresh watercress leaves; Sea salt and freshly ground black pepper; Lavash bread, to serve

Servings: persons

1 1/2 pounds salmon fillet
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 cups quick cooking couscous
2 cups boiling water
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Sea salt and freshly ground black pepper
1 pint cherry tomatoes, cut in 1/2
1 cucumber, sliced thin
4 scallions, sliced thin
1/2 cup fresh watercress leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh dill
3 tablespoons creme fraiche
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill
1/2 cup fresh watercress leaves
Sea salt and freshly ground black pepper
Lavash bread, to serve

1
Grill the salmon: Heat a grill pan over medium-high heat.
2
Coat the salmon with olive oil and season with salt and pepper.
3
Grill about 5 minutes per side, depending on how thick your salmon filet is.
4
Remove and let cool.
5
Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water.
6
Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste.
7
Stir gently, cover, and let sit until the water is absorbed, about 15 minutes.
8
Fluff with a fork, making sure to separate all the grains.
9
Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper.
10
Gently toss the couscous to combine all the ingredients.
11
Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy.
12
If necessary, thin the dressing with a tablespoon or two of warm water.
13
Taste and adjust seasoning.
14
Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous.
15
Break the salmon apart by hand and place a big chunk on top of the couscous.
16
Drizzle over some of the dressing and roll up the wrap.

1690

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 1/2 pounds salmon fillet, Extra-virgin olive oil, Sea salt and freshly ground black pepper, 1 1/2 cups quick cooking couscous, and more.

Yes, Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing

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