You should have couscous left over for a Tuesday lunch of couscous wrapped in lettuce leaves. Use extra salmon for lunch on Wednesday.
|1 1/2||cups instant couscous|
|1 1/2||cups water|
|3/4||cup pecans, toasted and chopped|
|1/4||cup fresh mint, chopped|
|2||cups Moroccan carrot salad (see recipe)|
|1||teaspoon each salt and pepper, or to taste|
|3||pound piece skinless, boneless fresh salmon|
|1||lemon, cut into wedges (for serving)|
2. In a bowl, combine the couscous and water. Set the mixture aside for 10 minutes or until the grains absorb the liquid.
3. Add the pecans, raisins, mint, carrot salad, salt, and pepper.
4. Arrange the couscous in the baking dish, set the salmon on top, and sprinkle with salt and pepper.
5. Roast the fish for 25 minutes or until it is cooked through. Serve with lemon wedges.