Spring is the perfect time to welcome a bright Mediterranean dinner. This healthy, flavor-packed meal features charred wild salmon served over Israeli couscous with fava beans and sweet corn, all tossed with a bright lemon vinaigrette. For more Mediterranean recipes like this one, visit littleferrarokitchen.com. 


Lemon Vinaigrette 

  • 1 teaspoon of Dijon mustard
  • Zest and juice of 1 lemon
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Few sprigs of fresh basil and mint, chopped finely 

Israeli Couscous 

  • 2 cups low-sodium vegetable stock or water
  • 1 cup Israeli couscous (also known as pearl couscous)
  • 1 ear of corn kernels removed (or 1 cup frozen and thawed corn kernels)
  • 1 cup cooked and shelled fava beans
  • 1 lemon cut in quarters
  • Fresh mint and basil leaves for garnish 


  • 2- 6 ounce wild salmon filets
  • Salt and pepper
  • Olive oil or avocado oil for drizzling 


  1. Whisk the vinaigrette ingredients together until emulsified. Set aside.
  2. For the pearl couscous, add stock or water to a pot and bring to a boil. Pour in Israeli couscous, give a good stir, and cover with a lid. Cook couscous until most of the liquid is absorbed, about 10 minutes.
  3. Once couscous is cooked, drain any excess liquid and combine couscous with fava beans, corn, and half of the vinaigrette. Toss to combine.
  4. For the salmon, heat a cast iron skillet over medium-high heat and drizzle with olive oil. Season salmon with salt and pepper and cook flesh-side-down first for 3-4 minutes, until charred, then turn over and cook for another 2-3 minutes, until just cooked through.
  5. In the same skillet, char the cut lemons for about 1 minute and then set aside.
  6. Plate Israeli couscous onto a platter and top with salmon filets. Spoon leftover vinaigrette on top of salmon. Serve with charred lemon, and garnish with fresh herbs. 

For more like this, click here.