Dinner with Jamie: Salmon with Couscous

Note: If you follow my blog via email or on social media, I am SO SORRY for the fact that my blog went rogue yesterday and was re-publicizing old, old posts. I still have no idea what happened and am working to correct it. Again, I am SO sorry for the barrage of old posts! Hope to be back to regularly scheduled programming soon!

salmon couscous

My experience with couscous has been minimal. I can count the times I’ve eaten it on one hand. As for the times I’ve cooked with it? Well, up until this dish, that number would have been a big, fat zero.

Couscous hails from the region of northern Africa, which probably has a bit to do with my unfamiliarity with it. North African cuisine is not one I’m an expert on, after all! I’ve always enjoyed eating couscous though, even if I didn’t eat it all that often. So, I chose to make Jamie Oliver’s salmon with couscous dish as both a way to get some more omega-3s in my diet (thanks, salmon!) as well as learn how to cook couscous.

Well.

I didn’t think that couscous was hard to make or anything, but I definitely didn’t expect how RIDICULOUSLY EASY it was to cook.

Seriously, all I did was pour couscous into salted and oiled boiling water, cover the pot, let it be for a few minutes and then, ta-da! It was done. I just had to fluff it with a fork afterwards.

That was it. No tricks or techniques required. Not to mention it was DELICIOUS.

I think I’m going to cook with couscous more often. Hell, it’s quicker and easier to make than pasta or rice!

Salmon with Couscous

Adapted from Jamie’s Dinners | Serves 2

Ingredients

  • 1 cup couscous
  • 1 cup boiling water, salted and oiled
  • 2 small salmon fillets, skin on, scaled and pinboned
  • Extra virgin olive oil
  • Salt and pepper
  • 1 small handful asparagus tips
  • 1 red chili, deseeded and finely chopped
  • 2 ripe tomatoes, roughly chopped
  • Lemon juice
  • Fresh cilantro, roughly chopped

Directions

  1. Pour couscous into the boiling water. Cover and set aside for three minutes, allowing the couscous to cook.
  2. Slice salmon into finger-size strips, drizzle with olive oil and season with salt and pepper. Cook the salmon on their sides in heated non-stick frying pan. Add the asparagus tips and chili then turn the salmon over, cooking for two minutes.
  3. Mix the tomatoes, lemon juice, drizzle of olive oil and cilantro into couscous and season to taste.
  4. Remove the salmon from the pan and pour the couscous mixture to the veggies left in the pan. Mix together and add the salmon back in the pan, covering it. Cook on high heat for one minute with the lid covered, then serve.

Comments

  1. says

    Couscous is seriously the easiest thing EVER to make! I first had it as a kid when we visited my step dad’s family in London (they are from Sierra Leone, which is West Africa rather than North, but his sister used couscous in her cooking ALL THE TIME).

    By the way, today I received about 10 “new post” e-mails for your blog, all with posts from 2010/2011. Any idea what’s going on?!

    • says

      Like I said at the beginning of my post, I have no idea why my blog went rogue! I’m working to resolve it because it’s definitely not supposed to be promoting random old posts :(

  2. says

    Cous Cous is crazy easy to make. You should try your hand at making Tabbouleh in the summertime; it’s a cold cous cous and vegetable salad. This recipe looks tasty too! I don’t like fish, but I bet it would be good with chicken breasts instead.

  3. says

    THIS LOOKS SO GOOD. I think I’ve only ever had couscous once or twice, but it sure LOOKS tasty. And I’m obsessed with cilantro (and salmon), so I’m gonna have to make this STAT.

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