SEARED SALMON WITH ISRAELY COUSCOUS

From the Real Simple website.

Serves 4| Hands-On Time: 20m| Total Time: 20m

Ingredients

• 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
• 1  tablespoon  plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4  6-ounce pieces skinless salmon fillet 
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• Directions

  1. Cook the couscous according to the package directions; rinse to cool. In a large bowl, combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Meanwhile, heat the remaining teaspoon 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 Dawn Perry , August, 2012
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• Nutritional Information

• Per Serving
• Calories 476

• Fat 17g
• Sat Fat 3g
• Cholesterol 108mg
• Sodium 477mg
• Protein 44g
• Carbohydrate 35g
• Sugar 1g
• Fiber 2g
• Iron 2mg
• Calcium 60mg

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