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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2012


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

413 calories; protein 35.1g; carbohydrates 36.3g; dietary fiber 3.2g; sugars 3.3g; fat 13.4g; saturated fat 2.3g; cholesterol 66.3mg; vitamin a iu 1208.9IU; vitamin c 32mg; folate 40.5mcg; calcium 85.4mg; iron 2.4mg; magnesium 61.1mg; potassium 767.3mg; sodium 368.2mg; thiamin 0.2mg.

Reviews (4)

Read More Reviews
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
It was superb! Easy tasty good presentation. I think the poor review by EatingWell User must be about using the wrong couscous. PEARL couscous is much different that cut couscous. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
I only had salted pistachios so I left out the salt for the couscous. Other than that followed recipe exactly. It was delicious. Everything tasted awesome and the whole family ate it. Read More
Rating: 4 stars
Fast and Delicious Super easy and fast. I added a dash of Cayenne pepper and replaced parsley with cilantro for a twist. Read More
Rating: 5 stars
Fabulous. Whole family loved it. Super easy to make. Read More
Rating: 1 stars
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 sauteed 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 Read More
Rating: 5 stars
love it This one is in the rotation. Quick easy d-lish fish! Read More
Rating: 4 stars
Made it just as the recipe states. Tasted great. My stove burner is a little tilted so some of the couscous was sticking to the pan while the other was more moist. Still tasted good though. Read More