Salmon with Toasted Couscous

Last night’s dinner was one of those meals I love to prepare: a one-pot wonder.  I used a cutting board, chef’s knife, liquid measuring cup (only used for water, so no washing necessary!), a spatula, and a deep covered skillet.  That’s it!

And this one-pot wonder didn't even require an extra vegetable or side dish – it was all in there!  Toasted couscous with veggies cooked right in, and the salmon steamed right on top, it really was one of the easier salmon dishes I've made in a while.  And other than lacking garlic, which I will add to the couscous next time, this really had a great, light flavor.

Salmon with Toasted Couscous

Salmon with Toasted Couscous

What You Need:

• 1 tbsp olive oil
• ½ bell pepper, chopped
• 1 shallot, diced
• 1/3 c pistachios
• 1 cup dried Israeli Couscous
• 1 ½ c water
• Dried oregano and parsley, to taste
• 4 6-oz salmon filets
• Black pepper, to taste
• Lemon wedges, optional

How You Do It:

1. In a large skillet, heat oil over medium heat.  Add couscous, bell pepper, pistachios, and shallot.  Cook, stirring frequently, until the couscous is lightly toasted, about 5 minutes. Stir in water. Cover and cook, stirring occasionally, for 5 minutes.
2. Stir in dried oregano and parsley to taste. (I used about five shakes each)
3. Place salmon on top of the couscous, reducing the heat to medium-low, cover, and cook until salmon is cooked through and the water is absorbed, about 10 minutes.
4. Serve salmon on top of couscous with a lemon wedge.

Salmon with Toasted Couscous recipe adapted from EatingWell.com.