Salmon with TomatoGoat Cheese Couscous
TAKES: 30 min. • MAKES: 4 servings
Rich with goat cheese and tomato, this recipe works equally well for a weeknight supper or an elegant company dinner—and is easily adjustable for any number of people at the table.
—Toni Roberts, La Canada, CA
4 salmon fillets (5 oz. each)
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper
1 Tbsp. olive oil
1 cup chicken stock
³/4 cup uncooked whole wheat couscous 2 plum tomatoes, chopped
4 green onions, chopped
1/4 cup crumbled goat cheese
1. Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add the salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm.
2. In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.
PER SERVING 414 cal., 19g fat (4g sat. fat), 80mg chol., 506mg sod., 31g carb. (2g sugars, 6g fiber), 32g pro.