Okay, this was delicious. Especially the couscous. It gets a little golden and crunchy on top. Seriously tasty.
I was curious about making something that all cooks together like this. I figured it would turn out okay (I basically trust Tyler) but, as I’ve only ever made couscous on the stovetop, I was intrigued by baking it. It works. We had this with some pan-roasted asparagus.
Changes I made: I subbed broth for water, used Marcona almonds instead of pine nuts, olive oil in the dish instead of butter, and added feta to the top.
Salmon with a Couscous Crust
Recipe adapted from Tyler Florence
1 cup couscous
1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tbsp coarsely chopped green olives
2 tbsp capers, chopped
3 tbsp pine nuts, toasted and coarsely chopped (almonds can be substituted)
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
2 (6-8 ounce) salmon fillets skinned
1 1/3 cup chicken or vegetable broth
1/4 cup crumbled feta cheese
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, oiled baking dish; 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 broth and sprinkle with the feta. Drizzle with olive oil.
Put the dish in the oven and bake 25-30 minutes.
Use a large spoon to spoon out the salmon and the couscous.