Salmon Couscous Salad with Tomatoes and Zucchini

Serves 2



1 (5.8 ounce) box Near East couscous

1/2 Tbsp. olive oil, plus more for pan

1 lb. (2 small fillets) salmon

1 large zucchini, chopped

1 pint cherry tomatoes

1 lemon, juiced

Kosher salt and freshly ground pepper

1 block Parmigiano Reggiano


Cook the couscous according to package instructions, drain and toss with olive oil. Set aside.
Bring a medium size pan to medium-high heat and add a heaping teaspoon of olive oil. Once pan is hot, add salmon and cook 3-5 minutes per side, depending on the thickness of your fish. Set aside on a cutting board.
Wipe any brown bits from the pan, add another teaspoon of olive oil and fry zucchini until golden, 5-7 minutes. Add cherry tomatoes to pan and remove from heat.

Cut salmon into small chunks and toss with couscous. Add zucchini, cherry tomatoes and lemon juice. Season with salt and pepper, to taste.

Serve warm or cool, and top with freshly grated Parmigiano Reggiano.