Name: Salmon with Tomato-Goat Cheese Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets (5 ounces each); 1/4 teaspoon salt; 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 1 tablespoon 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

Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and can be easily adjusted to serve more people. —Toni Roberts, La Canada, California

Test Kitchen tips

If you can't find small pieces of salmon, buy a large fillet and cut it into 5-ounce portions.

No chicken stock on hand? Vegetable stock would be a good substitute.

TEST KITCHEN APPROVED

Salmon with Tomato-Goat Cheese Couscous

4 | 1 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:15 min

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Ingredients

4 salmon fillets (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon 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

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Directions

Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add 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.

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.

Nutrition Facts

1 fillet with 1 cup couscous mixture: 414 calories, 19g fat (4g saturated fat), 80mg cholesterol, 506mg sodium, 31g carbohydrate (2g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.