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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.

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

about 4 ounces salmon & 2/3 cup couscous
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.

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