Salmon with Toasted Israeli Couscous

RECIPE

by Randi Komisar, MS, RDN, LDN, CHC

Active Time: 30 minutes | Total Time: 30 minutes

Makes: 4 servings | about 4 ounces salmon & 2/3 cup couscous each

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Serve garnished with herbs, if desired, and lemon wedges.

EatingWell Recipe


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