Israeli Couscous Salad with Salmon
 
 
Makes 4 servings
Ingredients
  • 1¼ cups water
  • 1 cup Israeli couscous
  • 4 tablespoons olive oil, divided
  • 2 skin-on salmon fillets (4-6 ounces each)
  • 1 teaspoon sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup cherry tomatoes, quartered
  • 2 Persian cucumbers, halved lengthwise and then cut crosswise into ⅛"-thick pieces
  • ½ cup diced red onion
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons red wine vinegar
  • 2 tablespoons capers, rinsed and drained
Instructions
  1. In a medium sauce pan, bring water to a boil. Add couscous and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 10 minutes. Transfer couscous to a large bowl and immediately add 1 tablespoon olive oil; toss to combine.
  2. Sprinkle both sides of fish with ¼ teaspoon salt and ¼ teaspoon pepper. In a large fry pan, heat 1 tablespoon olive oil over high heat. Add fish, skin side down, and cook for 2 minutes. Reduce heat to medium and cook for 4 minutes. Flip fillets and cook for 2 minutes. Transfer fish to a cutting board. When cool enough to handle, peel off skin and discard. Gently break fillets into small chunks.
  3. Add fish, tomatoes, cucumbers, onion, parsley, red wine vinegar, remaining 2 tablespoons olive oil, capers, remaining ¾ teaspoon salt and remaining ¼ teaspoon pepper to bowl with cooked couscous; toss gently to combine and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/israeli-couscous-salad-with-salmon/