1/2 pound cherries (about 2 cups), pitted and quartered
3 green onions, chopped
1/4 teaspoon ground black pepper
1/2 cup sliced almonds, toasted
Prepare a grill or grill pan for medium-high heat cooking. Grill salmon, starting flesh-side down and flipping once until just cooked through and opaque in the center, 5 to 7 minutes. Transfer to plates.
Meanwhile, put couscous, water and lemon juice into a large, heatproof bowl; cover and set aside for 5 minutes. Fluff with a fork and then set aside for 5 minutes to let cool slightly. Gently toss in cherries, green onions and pepper, and then scatter almonds over the top. Serve immediately, alongside grilled salmon.
Per Serving:400 calories (110 from fat), 12g total fat, 1.5g saturated fat, 45mg cholesterol, 40mg sodium, 50g carbohydrates, (9 g dietary fiber, 9g sugar), 27g protein.
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