Ingredients
1/2 cup
Pure J.L. KRAFT Moroccan Lemon Dressing & Marinade add more for drizzling
1/4 cup
Pure by J.L. KRAFT Sundried Tomato Dressing & Marinade
3/4 cup
water
1 cup
couscous
2
Atlantic salmon fillets, skin off x 142g
1 tsp
ground cumin
2 tsp
smoked paprika
2 tsp
garlic powder
2 tsp
onion powder
1 tsp
salt
1 tsp
black pepper
2 tsp
sundried tomato pesto
2 tbsp
chopped parsley
2 tbsp
toasted pine nuts
-
zest from 1 lemon
-
vegetable oil
Instructions
Step 1
Marinate salmon with Moroccan Lemon Dressing & Marinade for 20 minutes.
Step 2
Place couscous in a bowl and mix with sundried tomato pesto.
Step 3
Bring water to a boil in a pot. Remove from heat, add the Sundried Tomato Dressing & Marinade and pour this mixture over the couscous. Cover and allow to sit undisturbed for 5-10 minutes.
Step 4
Combine dry spices onto a plate. Remove salmon from marinade and pat dry. Dip one side into the spice mixture.
Step 5
Heat a skillet on medium low with a touch of vegetable oil. Sear salmon (spice side down) until the spice has set to form a crust. Flip, cover with a lid, and continue to cook for 5-8 minutes to your desired doneness.
Step 6
Remove salmon from pan, then allow pan to cool slightly before wiping clean. Return salmon to panand drizzle with Moroccan Lemon Dressing & Marinade.
Step 7
Remove couscous cover, add parsley, pine nuts and fluff with a fork. Serve with salmon. Be sure to drizzle some of the Moroccan Lemon Dressing & Marinade from the pan over top of the entire dish. Garnish with lemon zest.