Ingredients
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1 1/3 cups couscous
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2 1/3 cups chicken broth
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3 medium carrots, peeled and shredded
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1/2 lb tomatoes, chopped
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1 small zucchini, thinly sliced
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1/4 cup fresh cilantro, chopped
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1 tablespoon fresh mint leaves, make into tight bundle and slice very finely
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2 tablespoons olive oil
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1 lb salmon
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salt and pepper, to taste
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lemon wedge
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1 small garlic clove, minced
Instructions
- Combine couscous and broth in a saucepan, bring to a boil.
- Turn off heat and let stand for about 10 minutes, or until the water is absorbed.
- Add the next 8 ingredients to the couscous, mixing thoroughly.
- Heat the grill or broiler. Grill or broil the salmon for 4-5 on each side, or until fish flakes easily with a fork.
- Serve salmon with couscous vegetable salad. Place lemon wedge on plates for individual use.