Juice of 1 ½ oranges
1 cup Israeli couscous
Freshly ground black pepper
8 cups roughly chopped arugula or spinach
1 teaspoon lime zest
1 tablespoon orange zest
1 teaspoon lemon zest
¼ cup finely chopped white onion
¼ cup finely chopped red pepper
4 (3-oz) boneless, skinless salmon fillets
Juice of ½ lime
2 tablespoons chopped cilantro
Salt to taste (optional)
DirectionsPreheat the oven to 450 degrees.
Place juice of 1 orange in a 2-cup measure. Add enough water to make 2 cups. Heat orange juice-water mixture in a saucepot over medium-high heat until boiling. Add Israeli couscous and a pinch of black pepper and cook, covered for about 8 to 10 minutes, until couscous is tender. Quickly stir in arugula and cover. Set aside for 10 minutes.
In another small bowl, stir together lime zest, orange zest, lemon zest, white onion, red pepper, and remaining juice of ½ orange juice. Place salmon fillets in a 1 ½ quart baking dish. Pour zest mixture over top of salmon. Bake in the oven for 10 minutes until fish is done and flakes easily from a fork. Set aside.
Mix couscous and arugula mixture with lime juice, cilantro, and salt (if using). Serve couscous and arugula mixture with salmon.
Yield: 4 servings (Serving size: 1 salmon fillet with 1 cup couscous and arugula)
Nutrition Breakdown: Calories 328, Fat 8g (1g saturated fat), Cholesterol 52mg, Fiber 5g, Sodium 203mg.
Couscous: a small wheat pasta that is available in two sizes. Moroccan couscous (traditional couscous), has tiny grains and cooks in 5 minutes; Israeli couscous has larger round balls, is toasted, and cooks in about 8 to 10 minutes.
Recipe provided courtesy of Diane Welland, MS, RD and “The Complete Idiot’s Guide to The TLC Diet. For more information go to: www.dfoodie.com