Splendid And Simple Salmon Vegetable Couscous

Name: Splendid And Simple Salmon Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 4 pieces salmon filet, 6-8 oz each, skin removed; 1 medium zucchini, very thinly sliced; 1 small red bell pepper, in very small dice; 1 small to medium red onion, very thinly sliced; 1 large tomato, seeded and diced; 1 small bunch parsley, roughly chopped; 12 large basil leaves, chiffonade; 1 teaspoon cumin; 4 cloves garlic, minced; 4 pinches red pepper flakes; 1 teaspoon cinnamon (more to taste); 1 teaspoon ground coriander; 4 tablespoons butter, divided; 1 lemon (cut into quarters); 1 cup dry white wine, divided; 1 cup cream, divided; salt; freshly ground pepper; 1 1/2 cups couscous

Servings: persons

1 teaspoon olive oil
4 pieces salmon filet, 6-8 oz each, skin removed
1 medium zucchini, very thinly sliced
1 small red bell pepper, in very small dice
1 small to medium red onion, very thinly sliced
1 large tomato, seeded and diced
1 small bunch parsley, roughly chopped
12 large basil leaves, chiffonade
1 teaspoon cumin
4 cloves garlic, minced
4 pinches red pepper flakes
1 teaspoon cinnamon (more to taste)
1 teaspoon ground coriander
4 tablespoons butter, divided
1 lemon (cut into quarters)
1 cup dry white wine, divided
1 cup cream, divided
salt
freshly ground pepper
1 1/2 cups couscous

1
Place a large oven-proof casserole or baking dish in oven and preheat to 450.
2
Cut four sheets of tinfoil, about 18 inches long. Stack them; one by one, in the center of each, layer a quarter of the ingredients: a bit of olive oil, a bed of zucchini (about the size of fish filet), the fish, bell pepper, tomato, onion, parsley, basil. Sprinkle each with 1/4 of the cumin, the garlic, the pepper flakes, cinnamon, coriander. Squeeze the juice of a lemon wedge on each piece. Top with a tablespoon of butter.
3
Fold the foil into a little boat shape to hold in liquid. Then splash each filet with a quarter of the wine and a quarter of the cream. Sprinkle with salt and pepper.
4
Fold the foil packet like an envelope and seal the edges along sides and top so that no steam or liquid could possibly escape. Remove the hot baking dish from the oven. Place packets of fish in the dish and bake for 20 minutes. They should begin to make a sizzling noise after ten minutes--cook for 10 more minutes after they do. Do not check for doneness until 20 minutes has elapsed.
5
Make the couscous once the fish has baked for 15 minutes. Boil 1 1/2 cups water, to which you have added 2 teaspoons of butter. Add the couscous, quickly stir, then cover with lid for 5 minutes. Fluff with a fork before serving.
6
Divide the couscous among 4 bowls; open the foil packets from the top, being careful not to burn yourself. Tip the packets over each bowl so that the broth runs out; use a spatula or spoon to place the fish and vegetables over each portion. Serve with more fresh parsley if you wish.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon olive oil, 4 pieces salmon filet, 6-8 oz each, skin removed, 1 medium zucchini, very thinly sliced, 1 small red bell pepper, in very small dice, and more.

Yes, Splendid And Simple Salmon Vegetable Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!