Korean-Style Gochujang Salmon Couscous recipe - ingredients, nutrition and when to eat it
This warm bowl pairs gochujang-glazed salmon with fluffy couscous and roasted vegetables.
This warm bowl pairs gochujang-glazed salmon with fluffy couscous and roasted vegetables. The sweet-and-spicy sauce complements the salmon’s rich flavor, making it a hearty choice for lunch or dinner.
World cuisine · 30 minutes to cook
Tips: Pour water over the couscous and cover it so the grains fluff up evenly.
Tips: Gochujang sauce can burn easily, so don’t spread it too thickly over the salmon, and keep an eye on the color as it cooks.
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Ingredients (1 serving)
- Salmon — 120 g
- Couscous — 60 g
- Gochujang — 1 Tbsp
- Korean zucchini — 50 g
- Red bell pepper — 50 g
- Onion — 40 g
- Olive oil — 1 tsp
- Lemon juice — 1 Tbsp
- Garlic — 1 pc
- Honey — 1 tsp
- Water — 80 ml
- Salt — 0.5 g
- Ground black pepper — 0.2 g