Salmon with Tomato-Goat Cheese Couscous
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and is adjustable for number of people. —Toni Roberts, La Canada, California
Ingredients
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4 salmon fillets (5 ounces each)
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1/4 teaspoon salt
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1/4 teaspoon garlic salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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1 cup chicken stock
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3/4 cup uncooked whole wheat couscous
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2 plum tomatoes, chopped
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4 green onions, chopped
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1/4 cup crumbled goat cheese
Directions
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1.
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.
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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.
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.
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