Salmon with Toasted Israeli Couscous
You need only one skillet for this meal of wild salmon fillets and Israeli couscous pilaf. For added fiber, look for Israeli couscous made with whole-wheat flour. Serve with roasted carrots and broccoli with cumin.
Yield: 4 servings, about 4 ounces salmon & 2/3 cup couscous each
Active Time: 30
Total Time: 30
- 1 tablespoon extra-virgin olive oil
- 1 cup Israeli couscous (see Tip)
- 1/2 cup finely chopped red bell pepper
- 1/3 cup unsalted pistachios, coarsely chopped
- 1 large shallot, chopped
- 1/2 teaspoon salt, divided
- 1 1/2 cups water
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1 tablespoon chopped fresh oregano, plus more for garnish
- 1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
- 1/4 teaspoon freshly ground pepper
- 4 lemon wedges
- Heat oil in a large nonstick skillet over medium heat. Add couscous, bell pepper, pistachios, shallot and 1/4 teaspoon salt. Cook, stirring frequently, until the couscous is lightly toasted, about 5 minutes. Stir in water. Cover and cook, stirring occasionally, for 5 minutes. Stir in 1 tablespoon each parsley and oregano.
- Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt. Place the salmon on top of the couscous, reduce the heat to medium-low, cover and cook until the salmon is cooked through and the water is absorbed, 5 to 7 minutes.
- Serve garnished with herbs, if desired, and lemon wedges.
Tips & Notes
- Look for Israeli couscous (sometimes called “pearl couscous” because of its larger granules) near other couscous or pasta in well-stocked supermarkets.
Nutrition Bonus: Vitamin C (54% daily value), Vitamin A (25% dv), Potassium (22% dv), Magnesium (16% dv)
2 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 4 lean meat, 2 fat