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Seared Salmon With Israeli Couscous Salad

Seared Salmon With Israeli Couscous Salad
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Serves 4| Hands-On Time: | Total Time:


  1. Cook the couscous according to the package directions; rinse to cool.
  2. Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad.
By August, 2012

Nutritional Information

  • Per Serving
  • Calories 496
  • Fat 20g
  • Sat Fat 3g
  • Cholesterol 107mg
  • Sodium 477mg
  • Protein 44g
  • Carbohydrate 35g
  • Sugar 1g
  • Fiber 2g
  • Iron 2mg
  • Calcium 60mg
What does this mean? See Nutrition 101 .

Quick Tip

Grilled Cedar-Plank Salmon
For the most environmentally friendly choice, avoid farmed salmon and look for wild-caught salmon from Alaska, California, Oregon, or Washington State.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.