Smoked Salmon Feta Couscous

Smoked Salmon Feta Couscous



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.


Couscous Recipe Links


20 Responses to Smoked Salmon Feta Couscous

    • Thanks so much for your sweet comments! I enjoy reading reading such complimentary praise from my bloggie friends. Puts a smile on my face every time!

  1. I really enjoyed reading this post…You’ve got quite a way with writing! Every word just makes me drool, and so does the fantastic pictures! I love this recipe…so fresh, and with two of my fav ingredients: smoked salmon and feta! I would mind the carby, doughy bagel on the side, though! 😉

  2. Wow Marla, you have great photography skills (in addition to your recipe creations!). I cant eat dairy, gluten, or fish on account of food allergies but you and my hubs would get along great with the bagels, cream cheese, lox (salmon), creations. He never met a bagel and lox he didnt love :)

    Thanks for all your great comments thru the week. I dont have time always to respond w/ follow up emails but suffice to say, yours are heartwarming notes, and they show humor, intelligence, and the fact that you are INDEED a positive upbeat person…and we are going to possibly (soon i hope!) going to be able to meetup in person. Nothing definitive but working on the details :)

    And the S. Berger chocolate. Cannot thank you enough for the giveaway win. I mean honestly, it’s like just the most awesome thing…thank you!


  3. Oh, wow! Judging by the picture I thought the cous cous would be difficult, but to my surprise it looks pretty easy : ) Thanks, Marla! And great information on reasons to go whole grain! : )

  4. Marla! Unlike some of your fans I am lucky enough to know you and hug you in person. Yes, it is true you are the most upbeat, positive and healthy person I’ve met. You really do “walk your talk”. You live this lifestyle and look and feel better for it. You are spreading the word and the love! It is your fantastic personality that shines through in your writing. My mouth was watering as I read your description of your affair with the NYC bagel. Hilarious and so true! Keep inspiring us. You are a gem!

    • Angie: I am so thrilled that you tried this couscous. You were kind enough to remind me that I need to get even more detailed than usual. Yes, a stronger Raw Sheep Feta adds more than the standard Goat or Cow pasteurized version. The Bulgarian I used is very creamy, like a Chévre, not dry and crumbly like the others.

      Averie: I always love your take and I am glad that some of these recipes might work for your husband.

      Faith: You are so sweet with your compliments!! I hope you were able to satisfy your bagel craving!

      CookiePie: You are so lucky to live in Brooklyn, the home of the best bagels!!

      Heather: I too had that box of couscous in the pantry for way to long. I didn’t know what to do with it. It is so versatile, great for sweet or savory recipes. The bonus is it cooks up so quickly!!

  5. Marla, your description of a NY bagel is pure magic…I’m glad you gave us this healthy/delicious alternative because now I have a serious bagel craving, lol! I love how you served this in mushrooms – perfect for a party and so elegant! As always, your pics are stunning!

  6. LOVE this idea – wonderful ingredients put together in such an unusual way! I’ll have to try it.

    I do love the occasional bagel (I live in Brooklyn! Please!) – but I’m a pumpernickel fan, so at least they’re lower on the glycemic index than white-flour ones :) Still, it’s a once-in-a-while treat.

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