Source: American Pistachio Growers (and photo)
This salad gets a nutritional boost from heart-healthy salmon as the protein component—a fish that’s packed with Omega 3s. The grilled filet sits on a bed of couscous enhanced by orange juice, chopped vegetables, crunchy pistachios, fresh mint and a light vinaigrette. Chef Smith’s salad is so flavorful and colorful, you would never guess it skimps on calories, fat and sodium.
Citrus Couscous Pistachio Salad:
1 cup reduced-sodium chicken broth
Juice of 2 oranges
½ tsp. sea salt
1 cup couscous
1 cucumber, peeled, seeded and diced small
½ cup chopped red bell pepper
½ cup shelled pistachios, chopped
2 tbsp. extra virgin olive oil
1 tbsp. white vinegar
Juice of 1 lemon
4 scallions, chopped
4 (8-oz.) salmon filets
1 tbsp. extra-virgin olive oil
Sea salt and fresh ground pepper
- Prepare Couscous: Cook couscous according to directions, using chicken broth in place of water. Transfer cooked couscous to bowl; stir in orange juice and salt to taste. Fold in cucumber, red pepper and pistachios; reserve.
- In small bowl, combine all ingredients for dressing; whisk to blend.
- Prepare Salmon: Preheat grill or grill pan. Brush salmon with olive oil. Place filets on grill or in grill pan; grill 5-8 min. per side, or until fish looks opaque but center is still slightly rosy when pierced with a knife tip.
- To serve, arrange couscous on plate; place salmon filet on top, adding extra mint and lemon juice, if desired.