When you think couscous a creamy, dreamy scoop of love probably doesn’t come to mind, but cooking Israeli pearl couscous, similar to how you would a risotto, actually creates a similar style and texture to the loved rice dish. Adding fresh herbs, golden raisins and dried cranberries, almonds and freshly cracked pomegranate seeds creates the ideal side dish for a smoky, sweet grilled salmon with a pomegranate molasses glaze. Make sure to add the squeeze of lemon at the end to brighten and finish the overall flavor. A perfect fish course in a dinner party or as a main with a fresh salad to start.

Ingredients :

For the salmon

4 four ounce salmon filets, skin removed and cleaned of any pin bones

1 lemon – zested and cut in half

Salt and pepper

1/2 cup pomegranate molasses

Olive oil spray

For the couscous:

1 cup Israeli pearl couscous

3 cups chicken stock

2 tablespoons chopped soft herbs – a mix of parsley, basil, mint or cilantro

Salt and pepper

1 tablespoon dried cranberries

2 tablespoons golden raisins

2 tablespoons fresh pomegranate seeds
2 tablespoons toasted almond slivers

Squeeze of lemon

Preparation:

Heat a grill pan or outdoor grill to medium heat.

Pat salmon dry then lay them in a baking dish. Season with salt and pepper, and sprinkle on lemon zest. Pour molasses over salmon and place in the fridge. Let marinate for about 15 minutes. Take them out of the fridge and let rest, just to take the chill off, for about 5 minutes before you grill them. Grill the salon for about 12 minutes, creating a nice char outside but the inside flesh is still soft, about medium. Take off the grill and set aside, squeeze the lemon across the just right before serving.

Meanwhile, add 2 cups of stock to a sauce pan and bring to a boil. Add the couscous, raisins and berries to the pot. Stir, turn the heat down to a simmer and cover the pot. Cook for 7 minutes until stock is absorbed. Stir, adding a touch more stock, let it absorb, stir and add a touch more stock and fresh herbs. Season with salt and pepper to taste. Add any remaining stock. Fold in pomegranate seeds, almonds and a squeeze of lemon.

Plate by scooping a pile of couscous in the center of the plate and lay the salmon on top.