Salmon with Toasted Israeli Couscous

5 Reviews
From: EatingWell Magazine November/December 2012

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  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.
  • Tip: Look for Israeli couscous (sometimes called “pearl couscous” because of its larger granules) near other couscous or pasta in well-stocked supermarkets.

Nutrition information

  • Serving size: about 4 ounces salmon & 2/3 cup couscous
  • Per serving: 412 calories; 13 g fat(2 g sat); 3 g fiber; 36 g carbohydrates; 35 g protein; 41 mcg folate; 66 mg cholesterol; 3 g sugars; 0 g added sugars; 1209 IU vitamin A; 32 mg vitamin C; 85 mg calcium; 2 mg iron; 368 mg sodium; 767 mg potassium
  • Nutrition Bonus: Vitamin C (54% daily value), Vitamin A (25% dv), Potassium (22% dv), Magnesium (16% dv).
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 vegetable, 4 lean meat, 2 fat

Reviews 5

March 08, 2016
profile image
By: EatingWell User
Bad method; poor instructions; incorrect quantities Following the instructions in this recipe resulted in cous-cous that was hard and dry in the middle. The problem with this recipe is that the method is wrong. Frying the cous-cous in oil before adding the liquid seals the outside of each grain of pasta, and makes it much more difficult for it to absorb the cooking liquid. For this recipe to work properly, the cous-cous should be par-boiled FIRST, and THEN saut+¬ed in the oil with the vegetables. Alternatively, the amount of cooking liquid should be increased to a 2:1 ratio (2 cups liquid for each cup cous-cous), and the cooking time increased to approximately 20 minutes. As it stands this recipe is a serious loser. If you don't know enough about cooking to spot the faults in it, don't try it. You will be disappointed. Pros: Flavour accectable Cons: Texture very poor
August 21, 2015
profile image
By: EatingWell User
Fabulous. Whole family loved it. Super easy to make. Pros: NULL Cons: NULL
February 05, 2015
profile image
By: EatingWell User
Fast and Delicious Super easy and fast. I added a dash of Cayenne pepper and replaced parsley with cilantro for a twist. Pros: NULL Cons: NULL
March 27, 2013
profile image
By: EatingWell User
love it This one is in the rotation. Quick, easy, d-lish, fish! Pros: NULL Cons: NULL
November 05, 2012
profile image
By: EatingWell User
Quick, delicious, good, contrasting flavor and texture Loved this recipe. Nice presentation on the plate with the various colors and textures. Served it with steamed broccoli (fresh from my garden) and preserved dilly beans and made a complete meal that was satisfying. I like the one pot meal, and the pistachios added some nice flavor and chewiness. I will make this again. Pros: One dish, quick Cons: NULL