Spicy Salmon and Couscous Bowls

  • 1 c. Israeli couscous
  • 1 ¼ c. chicken or vegetable stock
  • 1 tsp. cooking fat of your choice (I used toasted sesame oil)
  • 8 oz. boneless, skinless salmon fillet(s)
  • 2-3 turnips, quartered and sliced thin
  • ¼ c. shredded carrots
  • 2 T. sliced green onions
  • ⅔ c. Thai chili-garlic sauce or similar finishing sauce

Toast the couscous in a nonstick saucepan over medium heat for 1-2 minutes (you can add a little sesame or olive oil to the skillet if desired, but it is not necessary). Add the stock and stir lightly. Simmer the couscous, covered, for about 10 minutes or until the grains are softened and the liquid is nearly absorbed.

While the couscous cooks, prepare the salmon by heating the cooking fat of your choice in a nonstick skillet and adding the fish. Cook for 3-4 minutes per side and then, using a spatula, break the fish into bite-sized pieces. Add the turnips and cook another 1-2 minutes until the salmon and turnips are cooked to your tastes. Add the carrots, onions, and sauce; stir to combine.

When the couscous is done, toss it well with the sauced fish and vegetables and serve immediately.

  • Yields: 3-4 servings
  • Preparation Time: About 20 minutes

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