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Salmon with Toasted Israeli Couscous

http://www.eatingwell.com/recipes/salmon_couscous.html

From EatingWell:  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.

4 servings, about 4 ounces salmon & 2/3 cup couscous each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 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

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.

Nutrition

Per serving : 413 Calories; 13 g Fat; 2 g Sat; 7 g Mono; 66 mg Cholesterol; 36 g Carbohydrates; 35 g Protein; 3 g Fiber; 368 mg Sodium; 767 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 4 lean meat, 2 fat

Tips & Notes

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