I pretty much say this every time a month ends, but I REALLY can’t believe July is over!
It’s the last Sunday post of the month, which means it’s another installment of #BeyondInspiralized, where I share a non-spiralized recipe, just something I’m making at home and want to share!
I’m a huge fan of couscous and I love the pearl variety (also known as Israeli couscous) that I’m using in today’s recipe.
When I’m not in the ‘mood’ to cook or I just am lacking inspiration, I usually go with a sheet pan salmon supper – I throw down some salmon, veggies, and a starch and I roast it altogether. OR, instead of putting my starch on the pan, I make it while the veggies and salmon roast.
This is a great example of the kind of easy, go-to meal I make during the weeknights (that isn’t spiralized.) The chimichurri sauce can be replaced for a canned pesto, if you’re really crunched for time – but it coats the couscous so well, as would a pesto.
Being in my third trimester, I’ve tried to eat wild salmon at least once a week! Apparently, it’s great for the baby’s development at this stage. I’ve tried not to get too crazy about the exact things I eat each day (I don’t make lists of all the foods, for example), but I’m definitely more conscious of making sure I sneak in certain foods each week.
If you’re not a fan of salmon, try this with grilled chicken or if you’re a vegetarian, swap in some roasted tofu! And yes, you can use traditional couscous, but the pearled couscous here works so much better!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Poached Salmon with Chimichurri and Pearl Couscous
- 1.25 pound asparagus ends trimmed
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1 cup pearl couscous
- 1.5 cups water
- 4 4oz portions of wild salmon
- 1 cup water
- 3 springs of parsley or dill
- a few thin slices of white onion
- For the chimichurri:
- 1 cup packed fresh flat-leaf parsley
- 1 teaspoon dried oregano
- 1 cup packed fresh cilantro
- 3 large garlic cloves
- 1 seeded and chopped serrano chile or jalapeño
- 1/4 cup chopped white onion
- 3 tablespoons red wine vinegar
- 4 tablespoons olive oil
- Preheat the oven to 425 degrees. Lay out the asparagus on a baking sheet and drizzle with the olive oil. Season with salt and pepper and roast for 20-25 minutes or until fork-tender and browned.
- Bring water and a pinch of salt to a boil in a medium saucepan. Add the couscous, reduce heat to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Remove the pan from heat and let stand, covered, for 2-3 minutes. Uncover and fluff gently with a fork.
- Season the salmon with salt. Place the water, parsley, and onions in a deep skillet and bring to a simmer on medium heat. Once simmering, add the salmon, skin-side down and cover. Cook for 5 to 10 minutes (depending on the thickness of the salmon) or until to your desired doneness (flake the fish and if it’s still very pink, keep cooking for another 2 minutes.) Uncover and remove the salmon pieces with tongs.
- While everything cooks, place all of the ingredients for the chimichurri into a food processor and pulse until smooth. Taste and adjust, if necessary. Set aside.
- Divide the couscous and salmon into bowls or plates and top with pieces of salmon. Drizzle with chimichurri and serve immediately.