Salmon with Toasted Israeli Couscous

November/December 2012

Your rating: None Average: 3.7 (80 votes)

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

5 Reviews for Salmon with Toasted Israeli Couscous

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 sautéed 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.

Flavour accectable

Fabulous. Whole family loved it. Super easy to make.

Fast and Delicious

Super easy and fast. I added a dash of Cayenne pepper and replaced parsley with cilantro for a twist.

love it

This one is in the rotation. Quick, easy, d-lish, fish!

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.

One dish, quick

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