Moroccan Salmon With Taboulleh Couscous

Have you ever been to a restaurant and had a dish that was so amazing you wanted to try making it at home?

I keep a little journal in my purse at all times so that I can write down notes, inspiration, and yes, ingredients to recipes.

We ate on the lovely patio of a restaurant in Fountain Hills, Arizona over spring break. I had this amazing dish...Moroccan Salmon with Taboulleh Couscous. It was sooo good, and I quickly wrote down all the elements so that I would not forget it when I got home!

For starters, put the Israeli Pearl Couscous on the stove and cook according to directions. While it is cooking, you can chop and prepare the other ingredients.

Fresh mint and parsley.

Juice of one lemon and zest. Finely chopped onion and cucumber.

Mix it all together with the prepared, cooled couscous, and add one or two tablespoons of olive oil to toss. Then add the feta and put this in the fridge for an hour or two so that the flavors meld together.

Ooh, this was so yummy!

Here are the seasonings I used to prepare the salmon rub, along with some sea salt.  I used 1/4 teaspoon of each, then mixed it together in a small bowl. And I did literally rub it on the salmon. The key to a rub is to make sure your meat is dry, then pat this on. It added a nice zip to this dish. Ed put the prepared salmon on the grill, along with some portobello mushrooms.

Hooray for nice weather and grilling season!

We both loved this dinner! Ed is not normally a fan of regular couscous, but he liked the pearl couscous so much that he had two servings. This would make a great side dish/pasta salad to pair with other items...chicken shish kabobs, lamb, pork chops. A heart-healthy meal that is so good and good for you, too.

Taboulleh Couscous

1 C. pearl couscous, cooked according to directions
1-2 T. chopped mint, fresh
1-2 T. chopped parsley, fresh
1/2 c. finely chopped onion
1 c. chopped cucumber
1-2 T. olive oil
juice and zest of one lemon
1/2 c. feta

Mix ingredients, and refrigerate one or two hours before serving. Enjoy!