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Salmon with Tomato-Goat Cheese Couscous

4 | 1 Reviews
Total Time:Prep/Total Time: 30 min.

Recipe by Toni Roberts, La Canada, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner—and can be easily adjusted to serve more people. —Toni Roberts, La Canada, California


Test Kitchen tips
  • If you can't find small pieces of salmon, buy a large fillet and cut it into 5-ounce portions.
  • No chicken stock on hand? Vegetable stock would be a good substitute.
    • TEST KITCHEN APPROVED

    Salmon with Tomato-Goat Cheese Couscous

    4 | 1 Reviews Add your review
    Yield:4 servings
    Prep:15 min
    Cook:15 min
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    Ingredients

    • 4 salmon fillets (5 ounces each)
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil
    • 1 cup chicken stock
    • 3/4 cup uncooked whole wheat couscous
    • 2 plum tomatoes, chopped
    • 4 green onions, chopped
    • 1/4 cup crumbled goat cheese
    Text Ingredients
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    Directions

    1. Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm.
    2. In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

    Nutrition Facts

    1 fillet with 1 cup couscous mixture: 414 calories, 19g fat (4g saturated fat), 80mg cholesterol, 506mg sodium, 31g carbohydrate (2g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.