Salmon with sun-dried tomatoes, artichokes, and pearled couscous

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon with sun-dried tomatoes, artichokes, and pearled couscous

Salmon with sun-dried tomatoes, artichokes, and pearled couscous

Soy-Free, Pescatarian, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 690 Calories/Serving

20–30 Minutes

We love the flavors of the Mediterranean and this dish features some of our favorites. Tangy sun-dried tomatoes, earthy artichokes, and briny olives bring umami to tender pearl couscous and your choice of protein.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ounce sun-dried tomatoes (not in oil)
  • ½ cup pearl couscous
  • Protein options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 2 boneless skinless chicken breasts (about 5 ounces each)
  • 2 tablespoons unsalted butter
  • 3 tablespoons pitted Kalamata olives
  • Calabrian garlic confit
  • 3 ounces organic baby spinach or other leafy greens
  • ½ cup cooked quartered artichoke hearts

Nutrition per serving

Calories 690, Total Fat 47g (60% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1090mg (47% DV), Total Carb. 37g (13% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the sun-dried tomatoes

Bring a medium sauce pot of generously salted water to a boil for the couscous.

  • Roughly chop the sun-dried tomatoes.

In a small heatproof bowl, soak the tomatoes in ½ cup very hot tap water until softened, 10 to 15 minutes. 

While the tomatoes are soaking, cook the couscous. 


Cook the couscous

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the couscous and toast, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the couscous to a plate. Wipe out the pan.

To the pot of boiling water, add the toasted couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil. Cover and keep warm. 

While the couscous is cooking, prepare your protein.


Prep and cook your protein

In the same pan used to toast the couscous, warm 1 tablespoon oil over medium-high heat until hot but not smoking.



  • Pat the fish dry with a paper towel; season lightly with salt and pepper. 

Add the fish to the pan and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.



  • Pat the chicken dry with a paper towel; season generously with salt and pepper. 

Add the chicken to the pan and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to rest for 5 minutes. Cut the chicken into ½-inch thick slices. 


While your protein is cooking, finish the couscous.


Finish the couscous

  • Cut the butter into ¼-inch cubes.
  • Coarsely chop the olives, checking for any pits.
  • Drain the sun-dried tomatoes.

To the couscous, add the Calabrian garlic confit, butter, spinach, artichoke hearts, and sun-dried tomatoes and cook over low heat until the spinach is wilted and everything is warmed through, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the couscous to individual plates, top with your protein, and serve.

Kids Can!
  • Time the cooking.
  • Drain the sun-dried tomatoes.
  • Set the table.