Salmon with Toasted Israeli Couscous
Active Time: 30 minutes | Total Time: 30 minutes
Makes: 4 servings | about 4 ounces salmon & 2/3 cup couscous each
- 1 tablespoon extra-virgin olive oil
- 1 cup Israeli couscous
- 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.