Cheesy Couscous with Salmon & Garlic Butter Sauce
Is there anything more comforting than a bowl of creamy, cheesy goodness paired with perfectly pan-seared salmon? If you’re craving a dish that checks all the boxes – easy to make, full of flavor, and fancy enough for date night or dinner guests – this Creamy Cheesy Couscous with Pan-Seared Salmon and Garlic Butter Sauce is calling your name.
This is the kind of dish that hits home. It’s cozy without being heavy, flavorful without needing a million ingredients, and has just enough flair to make you feel like a top-tier home chef. Trust me, once you try it, it’ll be on your regular dinner rotation.
A Little Backstory
The first time I made this recipe was on a cold, drizzly Thursday evening – the kind of day that calls for something indulgent but not too fussy. I had a couple of salmon fillets, and a half-used box of pearl couscous staring at me from the pantry.
With a little digging through the fridge, I found some Gruyère, parmesan, and a bit of half and half. That’s when the idea hit: why not marry a creamy cheese sauce with that nutty couscous and add a buttery salmon on top? The garlic butter sauce was just the cherry on top – or rather, the silk ribbon tying it all together.
I threw everything into my favorite non-stick pan, crossed my fingers, and hoped for the best. One bite in, and I was hooked. Since then, this dish has become my go-to for cozy evenings, impromptu dinner parties, or even when I just need a food hug.
Why You’ll Love This Cheesy Couscous with Pan-Seared Salmon
- Quick and Easy – ready in under 40 minutes, with minimal prep.
- Comfort Food with a Gourmet Twist – the creamy couscous + seared salmon combo is pure magic.
- Flexible and Forgiving – you can swap in different cheeses, add greens, or even try it with shrimp or chicken.
- Dinner-Party Worthy – this dish looks and tastes fancy, but is super approachable for home cooks.
Ingredient Spotlight
Let’s take a moment to appreciate some of the key players in this dish:
The Cheese Duo
Parmesan brings that salty, nutty edge, while Gruyère melts like a dream and adds a luxurious richness. You could also try Comté or even sharp white cheddar if you’re in a pinch.
The Salmon
Skinless fillets work best here for an even sear.
The Garlic Butter Sauce
This quick pan sauce takes just minutes to make and is packed with flavor thanks to the garlic, dried herbs, and creamy half and half. It ties everything together like a warm blanket on a cold day.
Pearl Couscous
Also known as Israeli couscous, these tiny pearls puff up beautifully and soak in all the flavors of the stock and cheese. It’s like risotto’s quicker, less fussy cousin.
How to Make Creamy Cheesy Couscous with Salmon
Here’s a step-by-step breakdown so you can cook this with confidence:
1. Toast the Couscous
Start by sautéing finely chopped onion and the couscous in butter. This step adds a nutty flavor and sets the base for a rich, savory bite. Don’t rush it – get a little golden color on that couscous!
2. Simmer to Tenderness
Pour in hot vegetable stock and salt, cover it, and let the magic happen. Low and slow is key here. You’ll know it’s ready when most of the liquid is absorbed and the couscous is tender.
3. Make It Creamy
Once the heat’s off, stir in half and half and your cheese blend. This part is chef’s kiss – creamy, cheesy, melty perfection. Add parsley if you want a pop of color.
4. Sear the Salmon
Season the fillets generously and give them a golden sear in olive oil – 3 minutes per side. You want a crispy edge and a tender, juicy inside. Let them rest while you make the sauce.
5. Garlic Butter Sauce Time
Melt butter in the same pan you used for salmon (hello flavor!), sauté the garlic, then stir in half and half, seasoning, and herbs. It’s simple, but oh-so-satisfying.
6. Assemble and Serve
Plate the cheesy couscous, top with the seared salmon, and drizzle that luscious garlic butter sauce over everything. Garnish with extra herbs if you’re feeling fancy.
Tips and Variations
- Add Greens: a handful of spinach or kale stirred into the couscous at the end adds color and nutrients.
- Spice It Up: a pinch of red pepper flakes in the garlic sauce gives a gentle kick.
- Try It with Shrimp: not a fan of salmon? Large shrimp or even scallops would be delicious here.
- Make it Dairy-Free: use dairy-free butter and your favorite cheese alternatives – it still works beautifully!
Serving Suggestions
This dish is a meal in itself, but here are some ideas if you’re planning a full spread:
- Starter: a crisp arugula salad with lemon vinaigrette
- Side: roasted green beans or asparagus
- Drink Pairing: a chilled glass of Sauvignon Blanc or a crisp rosé
Storing Leftovers
This meal keeps surprisingly well! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, splash a bit of milk or broth over the couscous and microwave gently to bring back that creamy texture.
If you’re looking for a no-stress dinner that delivers big flavor, this Creamy Cheesy Couscous with Pan-Seared Salmon and Garlic Butter Sauce is it. Whether you’re cooking for yourself, your family, or friends, it’s one of those dishes that makes you feel like you’ve got your life together – even if you’re just winging it.
Give it a try, and let me know in the comments how it turned out. And if you’re on Instagram, tag your creations with #katerynascafe so I can see your beautiful plates!
Creamy Cheesy Couscous with Pan-Seared Salmon & Garlic Butter Sauce
Ingredients
For the Couscous:
- 2 tbsp butter or olive oil
- 1 small onion finely chopped
- 1 cup pearl couscous
- 2½ cups vegetable stock hot
- 1/4 tsp salt
- 1 cup grated parmesan and Gruyère cheese
- ½ cup half and half
- Chopped parsley optional
For the Salmon and Garlic Butter Sauce:
- 2 salmon fillets 8 oz each, skinless
- 2 tsp seafood seasoning divided
- 1 tbsp olive oil
- 2 tbsp salted butter
- 3 cloves garlic minced
- 1 tsp dried parsley
- ½ cup half and half
Instructions
Cook the Couscous:
- In a large saucepan over medium-high heat, melt butter. Add onion and couscous. Toast for 4–5 minutes, stirring often, until couscous is golden.
- Add hot vegetable stock and salt. Bring to a boil, then cover and reduce to low heat. Cook for 12–15 minutes until liquid is absorbed and couscous is tender.
- Remove from heat and stir in half and half and cheeses. Mix until melted and creamy.
Pan-Sear the Salmon:
- While couscous cooks, season salmon fillets with 1 tsp of the seafood seasoning. Heat olive oil in a nonstick skillet over medium heat.
- Add salmon and cook 3 minutes per side, until golden and cooked through. Remove to a plate.
Make the Garlic Butter Sauce:
- In the same skillet, melt butter. Add garlic and sauté 30 seconds until fragrant.
- Lower heat, add half and half, remaining seafood seasoning, and dried parsley. Simmer gently for 2–3 minutes, stirring occasionally.
Assemble:
- Plate cheesy couscous, top with salmon, and spoon garlic butter sauce over everything. Garnish with fresh parsley if desired.
