Salmon and Couscous

By bweber

Ingredients

• Salmon:
• 8 oz filet, salt and pepper
• Reduce balsamic vinegar until syrupy
• Roast salmon for 15 minutes at 400, brushing on balsamic glaze at the 10 minute point
• Couscous:
• Make marinade of Balsamic vinegar, olive oil, Dijon mustard, minced garlic and salt and pepper
• Marinate veggies (asparagus, onions, zucchini) for 15 minutes, then grill until slightly charred (you could also roast if you don’t want to babysit a grill pan); set aside and reserve marinade
• Make Israeli couscous according to package directions
• Chop veggies into bite size pieces and add to couscous.  Pour in enough marinade to moisten.  Top with diced tomato if Lou’s not eating.

Preparation

Step 1

Salmon:
8 oz filet, salt and pepper
Reduce balsamic vinegar until syrupy
Roast salmon for 15 minutes at 400, brushing on balsamic glaze at the 10 minute point
 
Couscous:
Make marinade of Balsamic vinegar, olive oil, Dijon mustard, minced garlic and salt and pepper
Marinate veggies (asparagus, onions, zucchini) for 15 minutes, then grill until slightly charred (you could also roast if you don’t want to babysit a grill pan); set aside and reserve marinade
Make Israeli couscous according to package directions
Chop veggies into bite size pieces and add to couscous.  Pour in enough marinade to moisten.  Top with diced tomato if Lou’s not eating.