Herbed Couscous Salmon
Serves
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
For the salmon:
4 salmon filets (6 oz/170 g each)
1/2 tsp garlic powder
4 tbsp herb sauce or salsa verde (store-bought or homemade)
4 salmon filets (6 oz/170 g each)
1/2 tsp garlic powder
4 tbsp herb sauce or salsa verde (store-bought or homemade)
For the couscous:
10.5 oz (300 g) couscous
1 can (15 oz/425 g) chickpeas, drained
4 tbsp basil, finely chopped
4 tbsp dill, finely chopped
4 tbsp parsley, finely chopped
4 tbsp cilantro, finely chopped
2 shallots, diced
1 tsp lemon zest
1 tsp garlic powder
10.5 oz (300 g) couscous
1 can (15 oz/425 g) chickpeas, drained
4 tbsp basil, finely chopped
4 tbsp dill, finely chopped
4 tbsp parsley, finely chopped
4 tbsp cilantro, finely chopped
2 shallots, diced
1 tsp lemon zest
1 tsp garlic powder
Nutrition
(Per Serving)
Calories
802
Fats
34 g
Protein
49 g
Carbs
75 g
Instructions
- Season salmon with garlic powder, salt, and pepper.
- Heat 1 tablespoon extra virgin olive oil in large skillet over medium heat. Cook salmon until browned and cooked through. Remove and set aside.
- In same pan, add another tablespoon extra virgin olive oil. Cook shallots for 1 to 2 minutes, then set aside.
- Make couscous according to package instructions. Once done, mix in cooked shallots, lemon zest, spices, herbs, and chickpeas. Season with salt and pepper and stir to combine.
- Serve salmon alongside couscous and topped with herb sauce or salsa.