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Grilled Salmon with Cherry Couscous

Serves 4
Time 30 min
Whole wheat couscous with sweet fresh cherries, green onions and toasted almonds pairs delightfully with grilled salmon. It's bound to become a summer tradition when cherries are in season!
Ingredients
  • 4 (3-ounce) fillets boneless, skin-on salmon
  • 1 cup whole wheat couscous
  • 1/4 cup lemon juice
  • 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
Method

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 and lemon juice into a large, heatproof bowl; add 1 cup boiling water, 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 (3-ounce) fillets boneless, skin-on salmon
  • 1 cup whole wheat couscous
  • 1/4 cup lemon juice
  • 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