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Photo of Pan-seared Salmon with Sundried Tomato Couscous by WW

Pan-seared Salmon with Sundried Tomato Couscous

5
Points® value
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Salmon gets a new look when paired up with sun-dried tomato and basil-tossed couscous.

Ingredients

Sun-dried tomatoes (without oil)

¾ cup(s)

Uncooked whole wheat couscous

1¼ cup(s)

Garlic salt

⅛ tsp(s)

Balsamic vinegar

1 tsp(s)

Olive oil

1 tsp(s)

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch(es), or to taste

Fresh basil

2 tbsp(s), fresh, torn

Uncooked wild Atlantic salmon fillet

1 pound(s)

Instructions

  1. Place tomatoes in a small bowl and just cover with boiling water; cover and allow to soak for 30 minutes. Drain, reserving liquid, and chop tomatoes very finely.
  2. Place couscous in another small bowl and stir in chopped tomatoes, garlic salt and vinegar. Bring the reserved tomato liquid, plus enough water to measure 2 cups total of liquid, to a boil in a small pan and pour over couscous. Cover and allow to stand for 20 minutes, fluffing with a fork after 10 minutes.
  3. Meanwhile, heat oil in a griddle pan or sauté pan. Season salmon with salt and pepper and then place in pan skin side down; cook for 5 minutes, flip and cook until cooked through, about 1 to 2 minutes more.
  4. Add basil to couscous mixture; season to taste and toss well. Divide couscous between 4 serving plates and top each with a salmon fillet.

Notes

Serving size: 1 cup couscous, 1 salmon filet

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