Best High Calcium Salmon Couscous Recipes

SALMON IN A COUSCOUS CRUST

Salmon in a Couscous Crust image

Provided by Tyler Florence

Time 50m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tablespoons coarsely chopped green olives
2 tablespoons capers, chopped
3 tablespoons pine nuts, toasted and coarsely chopped
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
1 1/2 cups couscous (see note)
2 (6-ounce) salmon fillets skinned
2 cups water

Steps:

Preheat the oven to 375 degrees F.
In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).

HIGH-CALCIUM SALMON COUSCOUS

High-Calcium Salmon Couscous image

Make and share this High-Calcium Salmon Couscous recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 27m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon dark sesame oil
1 medium onion, chopped
1 (12 ounce) can evaporated skim milk
2 cups fat-free chicken broth
1/2 teaspoon coconut extract
1 (10 ounce) box couscous (2 1/2 cups)
2 (7 1/2 ounce) cans salmon, drained and flaked
5 whole scallions, chopped
1/4 cup finely chopped fresh ginger

Steps:

Combine the sesame oil and chopped onion in a large saucepan.
Place over medium heat and cook, stirring frequently, until the onion starts to brown.
Add the canned milk and chicken stock to the saucepan and bring to a boil.
Remove the pan from the heat and stir in the coconut extract and couscous.
Cover tightly, and allow to stand for at least 7 minutes.
Spoon the couscous into a large bowl.
Add the salmon, chopped scallions and ginger, and toss thoroughly.

Nutrition Facts : Calories 262.7, Fat 4.5, SaturatedFat 0.8, Cholesterol 26.1, Sodium 326.9, Carbohydrate 34.9, Fiber 2.3, Sugar 5.8, Protein 19.3

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