Israeli Couscous Pilaf

Here is the recipe for Israeli couscous that makes a great side dish with the Mediterranean Salmon:

1 Tbsp extra virgin olive oil
1 medium onion, diced
2 cups Israeli couscous
1 3/4 cups chicken stock
salt + freshly ground pepper
1 Tbsp lemon juice
2 plum tomatoes, finely diced
1 Tbsp coarsely chopped parsley

1. In a large sauce pan over medium heat, add olive oil, heat till a shimmer appears, then add onion and saute until translucent.
2. Add couscous and stir until coated with olive oil. Saute until slightly golden, about 1 minute.
3. Add chicken stock, cover the pan, and simmer until liquid is absorbed, about 10-15 minutes.
4. Season with salt and pepper. Add lemon juice, tomatoes, and parsley, and serve.

MEDITERRANEAN STYLE POACHED SALMON

OK--this is Mom's first post on a blog--EVER!! But I got this great recipe from a cooking class that I held in my home early in November. The chef was Mary Spencer, who is well-known in the Northville/Novi/Plymouth area. Mary's daughter, Allie, and Jane played soccer together back in grade school. We always had amazing end-of-season soccer parties, because Mary and her husband Bill cooked for us!

I asked Mary for a healthy main course, and this is what she made for us. It's super easy, super fast, and tastes amazing. You can use any seafood--it would be great with tilapia!

1Tbsp olive oil
1-1/2 Tbsp. minced shallot
1Tbsp minced garlic
1/2 tsp. crushed red pepper flakes
1/2 cup white wine
1-1/2 cups chicken stock
1 cup marina sauce (Mary uses Trader Joe's tomato basil sauce)
1 Tbsp. capers
1/4 cup pitted kalamata olives, chopped

1. Heat olive oil in a pan with a lid and add the shallots and garlic. Cook, stirring for one minute. Add the red pepper flakes and wine and cook 3-5 minutes. Add the chicken stock, marinara sauce, capers and olives. heat to simmer, and cook about 5 minutes.

2. Season salmon with salt and pepper and lay in pan on sauce. Bring back to simmer and cover pan. Continue cooking for about 7-9 minutes until fish is just cooked through. (Hint from Mary--If you slide a spatula under half of a filet and it starts to break along the muscle fibers, the fish is done!)