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smoky corn couscous pilaf with bbq salmon & sesame roasted tricolor pepper trayback
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I used this as something of a meal prep for a couple of days of J's lunches in addition to our supper, so this recipe does well doubled or trebled for multiple meals. The key here is using pearl couscous instead of regular. Pearl is more hefty and pasta-like. If you don't have or enjoy pearl couscous, other befitting options include orzo, barley, farro, or quinoa.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

Smoky Corn Couscous

  • 1 tbsp olive or avocado oil
  • 1/4 cup green onion whites, diced
  • 1 tsp minced garlic
  • 2 tsp dried thyme
  • 1 tsp paprika or smoked paprika
  • 1/4-1/2 tsp liquid smoke (omit if using smoked paprika)
  • 1 plum tomato, diced
  • 1 cup pearl couscous (I use Bob's Red Mill Tricolor Pearl Couscous)
  • 2 cups water or broth
  • 1/2 cup corn, frozen or canned
  • 1/2 cup mixed vegetables (I used a frozen peas and carrots mix. Omit if you don't want to use)
  • fresh parsley or basil, to serve

BBQ Salmon & Roasted Sesame Peppers

  • 4 4-6 oz filets salmon
  • 1/4 cup bbq sauce of choice
  • 4-6 bell peppers, sliced into strips
  • 1 tbsp toasted sesame oil
  • 1 tbsp sesame seeds
  • salt and pepper, to taste

Instructions
 

For the couscous

  • Heat oil in a large skillet over medium heat. Add onion and garlic, cook for 3-5 minutes until onion is translucent and fragrant. Toss in thyme,paprika, and liquid smoke (start with ¼ tsp and move up from there),stir for 1 minute. Mix in tomato, couscous, stir for an additional minute until couscous is coated with spices. Pour in water and bring mixture to a boil, then reduce the heat and simmer for 20-25 minutes until most of the liquid is absorbed and the couscous is tender. Add corn and peas/carrots mix and heat for 2-3 minutes until warmed through.

For the salmon & peppers

  • Before starting couscous, preheat oven to 425 and line a baking sheet with parchment. You can also use a large oven-safe glass dish, such as Pyrex. Brush barbecue sauce over salmon filets; toss peppers with sesame oil,salt, pepper, and sesame seeds. Bake everything for 15 minutes or until salmon is fork-tender and peppers are soft.
  • To plate: Spoon about ¼ of couscous onto one side of the plate. Add peppers to other side, and salmon filet atop and in the middle. Sprinkle with basil and parsley and serve!