For a satisfying but light seafood dinner, look no further than this recipe for salmon fillets over a bed of couscous and raw vegetables. You’ll find Israeli couscous, also called pearl couscous, in the grain aisle alongside rice and farro; the individual grains are larger than regular couscous but similar in taste, and often easier for kids to eat with a fork. And we prefer English cucumbers, also known as hothouse or greenhouse, for this recipe, as the smaller, seedless cukes lend a more intense fresh flavor. Depending on the time of year, add tomatoes or herbs, too, if you’d like.
1 cup Israeli couscous (also called pearl couscous)
1 small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
1/2 English cucumber, halved lengthwise and thinly sliced
1 small shallot, thinly sliced
1 tablespoon fresh lemon juice
2 tablespoons olive oil
kosher salt and black pepper
4 6-ounce pieces skinless salmon fillet
Sat fat 3g
How to Make It
Cook the couscous according to the package directions; rinse to cool.
Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
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.