Seared Salmon & Lemony Couscous

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  1 tsp
• garlic
  1 clove
• grape tomatoes
  ½ lb
• israeli couscous
  1 c
• lemon
  1 unit
• mini cucumber
  1 unit
• olive oil
  1 tbsp
• parsley
  1 bunch
• salmon
  2 filets
• salt
  1 tsp
• yogurt
  ½ cup

🍳 Cookware

• medium pot
• 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 ⏱️ 2 minutes .

   cooking oil: 1 tsp, israeli couscous: 1 c, salt: 1 tsp
2. 

   2

   Wash and dry mini cucumber , grape tomatoes , and parsley .

   mini cucumber: 1 unit, grape tomatoes: ½ lb, parsley: 1 bunch
3. 

   3

   In a medium bowl , combine tomatoes, cucumber, half the garlic , remaining parsley, a drizzle of olive oil , juice from one lemon wedge, salt, and black pepper .

   garlic: 1 clove, olive oil: 1 tbsp, lemon: 1 unit, black pepper: 1 tsp
4. 

   4

   Pat salmon dry with paper towels; season with salt and pepper.

   salmon: 2 filets
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon skin-side down; cook until crispy ⏱️ 4 minutes . Flip and cook ⏱️ 2 minutes more.
6. 

   6

   While salmon cooks, in a small bowl , combine yogurt , reserved parsley, remaining garlic, juice from one lemon wedge, salt, and pepper.

   yogurt: ½ cup
7. 7

   Once couscous is finished, stir in a drizzle of olive oil, juice from one lemon wedge, and as much lemon zest as you like. Taste and season with additional lemon juice, salt, and pepper if desired.