Couscous is small and fluffy and very similar to pasta. If you’ve never tried it, you should – it’s kid-friendly. Recipe serves 4.
What you’ll need:
- 1 1/4 cups water
- 1 cup uncooked couscous
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon butter
- 3 tablespoons chopped shallots
- 1/4 cup dry white wine (or chicken stock)
- 2 tablespoons whole-grain mustard
- 1 tablespoon brown sugar
- 4 (6-ounce) salmon fillets
What you’ll do:
- Preheat the oven broiler.
- Bring 1 1/4 cups water to a boil in a medium saucepan.
- Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper, and couscous. Cover.
- Remove from heat and let stand 5 minutes, covered.
- Stir in dill, lemon rind and juice.
- Heat a small saucepan over medium-high heat.
- Add olive oil and butter; swirl until butter melts.
- Add the shallots; cook 2 minutes, stirring occasionally.
- Add the wine (or broth) to the pan; bring to a boil.
- Cook 2 minutes; stir in the mustard and brown sugar.
- Remove pan from heat.
- Arrange the fillets, skin side down, on a pan lined with foil and coated with cooking spray.
- Sprinkle the fillets with 1/4 teaspoon pepper and 1/4 teaspoon salt.
- Spread half of mustard mixture evenly over the fillets.
- Broil 6 minutes or until desired doneness is achieved.
- Spread the remaining mustard mixture over fillets and serve over couscous.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table.