Salmon and Israeli Couscous

This meal is simple and incredibly delicious. Not wanting overdone salmon? Try cooking it this way, it was perfectly done and moist - it doesn't get better than that. We bought a beautiful pre-packaged piece of salmon from Costco. It was thin and had the skin on. You could use salmon fillets from the fish store too; adjust cooking times according to thickness and your preferences.

Sauteed Oven-baked Salmon

Salmon
Olive oil
Salt & pepper
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• Preheat the oven to 450 degrees F.
• Heat a dry oven-proof saute pan over high heat for 4 minutes.
• Rub both sides of the salmon with olive oil and season the tops liberally with salt and pepper.
• When the pan is very hot, place salmon seasoned side down in the pan and cook over medium heat without moving for 3 minutes, until very browned.
• Turn salmon and place the pan in the oven for 6 minutes or until salmon is cooked to your liking.

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Israeli Couscous is small, round, toasted pasta - the size of peppercorns. I saw it in the market in town on Friday and then ran across this recipe - where else, bon appetit - the June issue. I already had the asparagus, peas and sugar snaps so I had to try this.  This is a keeper, I'll be making this a lot. It'll be great to take to parties as it's served either chilled or at room temperature, and the flavors are unexpected and delightful. Taste it after you've mixed the couscous, vegetables and the dressing - wow, I love that lemony flavor. Then try it after you've added the chives and parmesan cheese, the texture and flavors change wonderfully although still with an under current of lemon. Some people do not care for Parmesan cheese so I mention this because we thought it was equally good either way.

Israeli Couscous with Asparagus, Peas, and Sugar Snaps

4 Tablespoons extra-virgin olive oil, divided
2 Tablespoons fresh lemon juice
2 Large garlic cloves, minced, divided
1/2 Teaspoon finely grated lemon peel
1 1/3 Cups Israeli couscous (6-7 ounces)
1 3/4 Cups (or more) vegetable broth (we used low sodium chicken broth)
14 Ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
1 Cup shelled fresh green peas or frozen, thawed
1/3 Cup chopped chives
1/2 Cup finely grated Parmesan cheese
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• Whisk 2 tablespoons oil, lemon juice, 1 minced garlic clove and lemon peel in small bowl; set dressing aside.
• Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
• Add couscous, sprinkle with salt, and saute until most of couscous is golden brown, about 5 minutes.
• Add 1 3/4 cups broth, increase heat; bring to a boil.
• Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoons if too dry.
• Meanwhile, heat remaining 1 tablespoon oil in a heavy large non-stick skillet over high heat.
• Add asparagus, sugar snap peas, green peas, and remaining minced garlic clove.
• Sprinkle with salt and pepper; saute until crisp-tender, about 3-5 minutes.
• Transfer vegetables to a large bowl.
• Add couscous to bowl with vegetables. 
• Drizzle dressing over; mixing.
• Add chives and cheese; toss. 
• Season with salt and pepper if needed.

Bon appetit!

Comments

[Claudia]

Ally, the couscous is great! My new favorite pasta salad.

[ally]

this looks really good- thanks for the recipes.