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Campfire salmon couscous bake.
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5 from 1 vote

Campfire Salmon Couscous Bake

This campfire salmon couscous bake uses fresh tomatoes, green beans, and lemon slices. Cook it in a Dutch oven over hot coals for a 20-minute meal!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 609kcal



  • 10 ounce box plain couscous
  • 2 cups broth
  • ¼ cup capers (optional)
  • 2 tablespoons oil (or butter)
  • 1 teaspoon Italian herb mix
  • ½ teaspoon sea salt, divided
  • 1 cup halved cherry tomatoes
  • 8 ounces green beans, trimmed and rinsed
  • 4 salmon fillets (or use trout fillets)
  • 1 lemon, sliced


  • Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
    Line the Dutch oven with a parchment paper liner (to prevent the couscous from sticking to the pot). Sprinkle the salmon fillets with a pinch of the salt and set aside.
    Add couscous, broth, capers, oil, Italian seasoning and remaining salt to the Dutch oven. Stir to combine.
    Dutch oven lined with parchment paper, with couscous, broth and seasonings inside.
  • Add the tomatoes and green beans on top of the couscous mixture.
    Nestle the salmon fillets into the veggies and couscous. Set the lemon slices on top of the salmon.
    Dutch oven with salmon and lemon slices added.
  • Cover oven and place on coals. Cook about 20 minutes, or until the salmon easily flakes apart with a fork.
    Remove from heat and serve immediately.
    Salmon with couscous, tomatoes, beans, and lemon on plate.


Calories: 609kcal | Carbohydrates: 65g | Protein: 45g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 851mg | Potassium: 1195mg | Fiber: 6g | Sugar: 4g | Vitamin A: 906IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 3mg