Couscous is the fastest grain in the kitchen – it cooks in the time it takes the pan to heat. The glaze comes together from two pantry staples, and the same pan that sears the salmon reduces it. One pot, one pan, one very good bowl.
Ingredients
- 2 salmon fillets
- 2 tbsp soy sauce + 1 tbsp honey (the glaze)
- 150 g couscous
- 200 ml hot vegetable stock
- 200 g green beans, trimmed
- 100 g cherry tomatoes, halved
- 2 tbsp pine nuts, toasted
- 1 tbsp olive oil + ½ lemon
- Handful of fresh herbs (parsley, dill, or both)
Method
- Pour the hot stock over the couscous, cover, and walk away for 10 minutes. It cooks itself.
- Blanch the green beans in boiling salted water for 3 minutes; drain and rinse cold so they stay snappy.
- Pat the salmon dry. Sear skin-side down in olive oil over medium-high for 4 minutes without touching it.
- Flip, pour in the soy-honey glaze, and spoon it over the fish for 2 minutes as it bubbles and thickens.
- Fluff the couscous with a fork; fold in herbs, lemon juice, and half the pine nuts.
- Build the bowls: couscous, beans, tomatoes, salmon on top. Pour over the pan glaze and finish with the rest of the pine nuts.