Salmon with Toasted Israeli Couscous

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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.

Salmon with Toasted Israeli Couscous
photographer: Peter Ardito
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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

Directions
  1. 4 servings, about 4 ounces salmon & 2/3 cup couscous each

  2. 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.

  3. 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.

  4. Serve garnished with herbs, if desired, and lemon wedges.


Nutritional Facts

Servings
4
Per serving
Calories
413
Carbohydrates
36g
Fat
13g
Saturated Fat
2g
Monounsaturated Fat
7g
Protein
35g
Cholesterol
66mg
Dietary Fiber
3g
Potassium
767mg
Sodium
368mg
Added Sugars
0g
Exchanges
2 starch
1 vegetable
4 lean meat
2 fat
Carbohydrate Servings
2 1/2
Vitamin C (54% daily value)
Vitamin A (25% dv)
Potassium (22% dv)
Magnesium (16% dv).

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