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This meal uses lemon juice for the tabbouleh and lemon zest for the salmon. There is also fresh mint in the couscous. What can you do with the remaining have half a lemon and mint leaves? Serve lemon slices and mint sprigs in glasses of seltzer or ice water!
Grilled Salmon with Couscous Tabbouleh
Makes 4, 8-ounce servings
Prep time: 15 minutes
Cook time: 20 minutes
- 3/4 c. water
- 1/2 c. dry couscous
- 1/4 c. sliced scallions
- 1 c. chopped cucumber
- 2 T chopped parsley
- 2 T chopped mint leaves
- 1 T canola (or olive oil)
- 1 lemon (for juice and zest)
- 1/4 tsp salt
- 1 lb. Salmon fillets
- 1 clove garlic, crushed
- ground plack pepper
- Bring water to a boil on stovetop or microwave. Add dry couscous and cover. Let stand for 3 to 5 minutes until all of the water has evaporated and the couscous is tender. Fluff with a fork. Place in refrigerator to cool.
- When couscous is completely chilled, add scallions, cucumber, parsley, mint, olive oil, and 2 tablespoons of lemon juice. Mix well. Tabbouleh may be prepared a day ahead and refrigerated.
- Preheat grill. Place salmon fillets, skin side down, on lightly oiled broiling pan. Rub top surface of fillets with crushed garlic and 1/2 teaspoon grated lemon zest. Season with pepper to taste. Grill for 12 to 14 minutes or until internal temperature reaches 145 degrees.
- Serve salmon with the tabbouleh on the side. Add a cooked green vegetable to complete the meal.
Note: This meal uses lemon juice for the tabbouleh and lemon zest for the salmon. There is also fresh mint in the couscous. What can you do with the remaining half a lemon and mint leaves? Serve lemon slices and mint sprigs in glasses of seltzer or ice water!
Nutrition Information per serving: 270 calories 11 g. fat 2 g. saturated fat 70 mg. cholesterol 190 mg. sodium 19 g. carbohydrates 2 g. fiber 26 g. protein
BONUS BUY™ Savings week of June 7 – June 13 for this menu:
- GIANT Cucumbers
- GIANT Scallions
- GIANT Fresh Salmon Portions |
