Seared Salmon & Lemony Couscous

🥘 Ingredients

• Israeli couscous
  3 c
• black pepper
• cooking oil
  2 tsp
• garlic
  4 clove
• grape tomatoes
  8 oz
• lemon
  2 unit
• mini cucumber
  2 unit
• olive oil
  2 tsp
• paper towels
• parsley
  ½ oz
• salmon
  20 oz
• salt
• water
  2 c
• yogurt
  1/2 c

🍳 Cookware

• medium pot
• zester
• medium bowl
• large pan
• small bowl

1. 

   1

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add Israeli couscous and a big pinch of salt ; cook, stirring constantly, until lightly toasted, 1-2 minutes. Stir in water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

   cooking oil: 2 tsp, Israeli couscous: 3 c, salt, water: 2 c
2. 

   2

   While couscous cooks, wash and dry produce. Quarter grape tomatoes . Trim and halve mini cucumber lengthwise; slice crosswise into half-inch-thick half-moons. Peel and mince or grate garlic . Finely chop parsley ; reserve 1 tsp (2 tsp for 4 servings) for Step 5. Zest and quarter lemon using a zester .

   grape tomatoes: 8 oz, mini cucumber: 2 unit, garlic: 4 clove, parsley: ½ oz, lemon: 2 unit
3. 

   3

   In a medium bowl , combine tomatoes, cucumber, half the garlic, remaining parsley, a drizzle of olive oil , juice from one lemon wedge (two wedges for 4 servings), salt, and black pepper . Set aside, stirring occasionally, until ready to serve.

   olive oil: 2 tsp, black pepper
4. 

   4

   Pat salmon dry with paper towels ; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate.

   salmon: 20 oz, paper towels
5. 

   5

   While salmon cooks, in a small bowl , combine yogurt , reserved parsley, remaining garlic, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.

   yogurt: 1/2 c
6. 

   6

   Once couscous is finished, stir in a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like. Taste and season with additional lemon juice, salt, and pepper if desired. Divide couscous and cucumber-tomato salad between plates. Top with salmon. Drizzle with herby yogurt and serve.