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!
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.
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
- 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
- Pour couscous into the boiling water. Cover and set aside for three minutes, allowing the couscous to cook.
- 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.
- Mix the tomatoes, lemon juice, drizzle of olive oil and cilantro into couscous and season to taste.
- 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.