Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 15 min
YIELD: 6 to 8 servings


  • 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
      • Lavash bread, to serve
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        Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool.

        Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients.

        Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning.

        Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap.

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