Citrus Salmon and Couscous
Ingredients
1 cup plus 2 ½ tbsp.
Kowalski's Signature Freshly Squeezed Orange Juice, divided
2 tbsp.
walnut oil, plus more for drizzling the couscous
1 ½ tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 lb.
salmon fillet
1 cup
uncooked instant whole-wheat couscous
1 tbsp.
finely chopped fresh Italian parsley
- toasted chopped walnuts, to taste
- grated orange zest, to taste
Directions
- In a medium mixing bowl, combine 2 ½ tbsp. orange juice and next 4 ingredients (through pepper).
- Add salmon; turn to coat. Cover with plastic wrap and refrigerate for 30 min.
- Cook couscous according to pkg. directions, using 1 cup orange juice instead of water.
- Drizzle cooked couscous with oil and season to taste; keep warm.
- Grill salmon skin-side down over high heat until interior of fish turns opaque (10 min. per inch of thickness measured at the thickest part).
- Toss couscous with parsley, walnuts and orange zest; serve with fish.
