Yield: 2

Adapted from: Hello Fresh

Tender, butter-toasted Israeli couscous, with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice. topped with pan-seared salmon dusted with Italian seasoning. Drizzled with a lemony crema for the finishing touch.

Note: Tasty, but directions need improvement. I’m changing from stove top only to salmon finished in oven.
Prep: 5 Cook: 30

• 2scallions
• 1heaping tsp chicken stock concentrate (BTB)
• 1zucchini
• 1tomato
• 2½oz Israeli couscous
• 10oz salmon
• ½tsp Italian seasoning
• lemon crema (see below)
  
• salt & pepper
• 1TBS cooking oil
• 1TBS butter

Start prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise, cut crosswise into ¼-inch-thick pieces.

Preheat oven to 425°F.

Cook salmon:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.

Pat salmon dry with paper towels. Season all over with salt, and pepper.

Add salmon, skin sides down, and cook until skin is crispy, 3- to 5-minutes.

Flip salmon and place pan in oven. Roast until opaque and cooked through, 7- to 10-minutes more. Remove from oven and set aside.

Cook couscous:

While the salmon is cooking, melt 1 TBS butter in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning, cook, stirring occasionally, until lightly toasted, 2- to 3-minutes.

Add ¾ cup water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6- to 8-minutes.

Drain any excess liquid if necessary. Keep covered until ready to serve.

Cook zucchini:

While couscous cooks, heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until lightly browned and softened, 3- to 4-minutes. Season with salt and pepper.

Turn off heat, transfer to the pot with the couscous. Cover to keep warm

Finish prep & make crema:

While salmon cooks, zest, and quarter lemon. Dice tomato.

In a small bowl, combine crema, ¼ tsp lemon zest, salt, and pepper.

Finish & serve:

Fluff couscous with a fork, stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Divide couscous between bowls or plates, top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.

Lemon Crema

• 1-2TBS sour cream
• ½lemon or lime, zested
• water
• salt

Make crema:

In a separate small bowl, combine sour cream, remaining zest, and a squeeze of juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.