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The star of this dish is our boldly flavored salmon (already marinated in a bevy of vibrant seasonings and spices), which is served over a bed of delightfully fluffy couscous studded with sweet currants and sautéed carrots and tomatoes. A dollop of bright, creamy lemon yogurt is the perfect finishing touch.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
In a medium pot, combine the couscous, currants, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
While the couscous cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat.
To the pot of cooked couscous, add the cooked vegetables, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished couscous. Top with the lemon yogurt. Enjoy!
Tips from Home Chefs