Grilled Salmon With Cherry Couscous
Serves 4
Ingredients
- 4 3-ounce fillets boneless, skin-on salmon
- 1 cup whole wheat couscous
- 1 cup boiling water
- 1/4 cup lemon juice plus 1 teaspoon lemon zest
- 1/2 pound cherries (about 2 cups), pitted and quartered
- 3 green onions, chopped
- 1/4 teaspoon ground black pepper
- 1/2 cup sliced almonds, toasted
Instructions
Prepare a grill or grill pan for medium-high heat cooking. Grill salmon, starting flesh-side down and flipping once until just cooked through and opaque in the center, 5 to 7 minutes. Transfer to plates. Meanwhile, put couscous, water and lemon juice into a large, heatproof bowl; cover and set aside for 5 minutes. Fluff with a fork and then set aside for 5 minutes to let cool slightly. Gently toss in cherries, green onions and pepper, and then scatter almonds over the top. Serve immediately, alongside grilled salmon.
Approximate values per serving:
400 calories, 12 g fat, 45 mg cholesterol, 27 g protein, 50 g carbohydrate, 9 g fiber, 40 mg sodium, 28 percent calories from fat
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