Pan-Seared Salmon over Whole Wheat Israeli Couscous with Fava Bean-Olive Relish

Pan-Seared Salmon over Whole Wheat Israeli Couscous

with Fava Bean-Olive Relish

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

What started as a staple substitute has become a delicacy. Israeli couscous (also known as ptitim) was originally produced to combat rice shortages in Israel in the 1950's. Made from hardy wheat, rolled into balls and toasted, these little pearls have an incredible, smoky depth of flavor and are easy to work with. Served with the season's last crop of fava beans, this recipe is a delicious farewell to spring.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    615 Cals (est.)
fresh
ingredients
Pan-Seared Salmon over Whole Wheat Israeli Couscous with Fava Bean-Olive Relish
Title
  • 2 oz Castelvetrano Olives
  • 2 cloves Garlic
  • 1 Carrot
  • 1 bunch Chives
  • 1 bunch Fresh Dill
  • 1 Lemon
  • 1 Yellow Onion
  • ½ lb Fava Beans
  • 1 cup Whole Wheat Israeli Couscous
  • 2 Skin-On Salmon Fillets
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 pots of salted water to boiling on high. Peel and mince the garlic. Using the side of your knife, smash the olives; remove and discard the pits then roughly chop the olives. Peel and small dice the carrot and onion. Mince the chives. Roughly chop the dill. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Shell the fava beans; discard the shells.
Cook the couscous:
2 Cook the couscous:
Add the couscous to the 1st pot of boiling water. Cook for 5 to 7 minutes, or until tender and cooked though. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Return the cooked couscous to the pot and set aside as you continue cooking.
Blanch & peel the fava beans:
3 Blanch & peel the fava beans:
Add the fava beans to the 2nd pot of boiling water and cook 30 seconds to 1 minute, or until slightly softened. Drain thoroughly and place in a bowl of ice water to stop the cooking process. Working one at a time, using your fingertips, remove the bean from the bowl, break off the tip and squeeze the bean out of the outer skin; discard the skin. Set the prepared bean aside. Repeat with the remaining beans.
Make the fava bean relish:
4 Make the fava bean relish:
In a medium bowl, combine the peeled fava beans, olives, lemon zest, chives and 2 teaspoons of olive oil. Season with salt and pepper to taste and set aside as you continue cooking.
Cook the salmon:
5 Cook the salmon:
Season the salmon fillets with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until cooked through. Transfer the cooked salmon to a plate and set aside in a warm place. Wipe out the pan.
Finish the couscous & plate your dish:
6 Finish the couscous & plate your dish:
In the same pan used to cook the salmon, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic and carrot and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the cooked couscous, dill and the juice of 2 lemon wedges. Cook, stirring occasionally, 1 to 2 minutes to combine the flavors. To plate your dish, divide the couscous between 2 dishes. Top each with a cooked salmon fillet and a couple spoonfuls of the fava bean relish. Garnish with the remaining 2 lemon wedges. Enjoy!

Tips from Home Chefs

Get Plans

Pan-Seared Salmon over Whole Wheat Israeli Couscous

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat 2 pots of salted water to boiling on high. Peel and mince the garlic. Using the side of your knife, smash the olives; remove and discard the pits then roughly chop the olives. Peel and small dice the carrot and onion. Mince the chives. Roughly chop the dill. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Shell the fava beans; discard the shells.
2 Cook the couscous:
Add the couscous to the 1st pot of boiling water. Cook for 5 to 7 minutes, or until tender and cooked though. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Return the cooked couscous to the pot and set aside as you continue cooking.
Cook the couscous:
Blanch & peel the fava beans:
3 Blanch & peel the fava beans:
Add the fava beans to the 2nd pot of boiling water and cook 30 seconds to 1 minute, or until slightly softened. Drain thoroughly and place in a bowl of ice water to stop the cooking process. Working one at a time, using your fingertips, remove the bean from the bowl, break off the tip and squeeze the bean out of the outer skin; discard the skin. Set the prepared bean aside. Repeat with the remaining beans.
4 Make the fava bean relish:
In a medium bowl, combine the peeled fava beans, olives, lemon zest, chives and 2 teaspoons of olive oil. Season with salt and pepper to taste and set aside as you continue cooking.
Make the fava bean relish:
Cook the salmon:
5 Cook the salmon:
Season the salmon fillets with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until cooked through. Transfer the cooked salmon to a plate and set aside in a warm place. Wipe out the pan.
6 Finish the couscous & plate your dish:
In the same pan used to cook the salmon, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic and carrot and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the cooked couscous, dill and the juice of 2 lemon wedges. Cook, stirring occasionally, 1 to 2 minutes to combine the flavors. To plate your dish, divide the couscous between 2 dishes. Top each with a cooked salmon fillet and a couple spoonfuls of the fava bean relish. Garnish with the remaining 2 lemon wedges. Enjoy!
Finish the couscous & plate your dish:
Browse Steps
1 of 6