Smoked Salmon Feta Couscous

by Marla on January 9, 2010 · 20 comments

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What is better that a hot NY bagel with gobs of cream cheese and smoked salmon? I used to love munching those things while walking around the city on a chilly winters day. In these mushroom caps I combine couscous, smoked salmon, feta cheese and fresh dill. All the flavors of that favorite bagel put in a perfect little mushroom cap. Great for appetizers or have more of them as a full meal.

Enjoy as straight out of a bowl or in the mushrooms.

What is your favorite way to prepare this tasty whole grain?

Smoked Salmon Feta Couscous

Makes 4 servings


  • Use the best quality Feta you can find.  The principle I follow with cheese is less is more. The more flavor you have in a cheese the less you need to use.  In this recipe I used  Raw Sheep Milk Bulgarian Feta.  It is much tangier and creamier than the traditional drier crumbly pasteurized Cow or Goat Milk Feta. Check your local cheese shop or Whole Foods for artisan feta cheese.


  • 4 ounces Wild Smoked Salmon
  • 2 cups cooked Whole Wheat Couscous
  • 6 ounces Crumbled Feta Cheese
  • handful of Chopped Fresh Dill (reserve some for garnish)
  • a few tablespoons Chopped Fresh Chives (reserve some for garnish)
  • Black Pepper to taste
  • Garlic Salt to taste
  • Olive Oil
  • Optional: Roasted Baby Portobello or Crimini Mushroom Caps



Cook according to package directions -or- add 1 cup couscous to 1 1/2 cups boiling water. Take off heat and let it sit for about 5 minutes and fluff with a fork. Toss it in a bowl with some olive oil, garlic salt and pepper. Add smoked salmon, feta cheese, some dill and chives. Gently combine. Adjust seasonings to taste. Add more or less of any ingredient if you wish. Top each serving with additional feta, dill and chives for garnish.

{roasted mushroom caps}

Preheat broiler with oven rack 4″ away from heat source. Gently wipe clean mushroom caps.  Lightly spray both sides of mushrooms with olive oil, sprinkle on garlic salt and pepper. Place on a baking sheet. Broil for about 2 minutes gill side up. Flip and broil the mushroom tops another two minutes. Dump out any extra liquid from mushrooms. Scoop a small amount of couscous into each mushroom cap and garnish with feta, dill and chives.


  • Serve this recipe on Roasted Baby Portobello Mushroom Caps.
  • Serve it with a side salad or steamed veggies for a full meal.

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