Lemon Parsley Couscous and Chickpea Salad

When we moved into our house six years ago, we had plans to redo our kitchen. It’s on the small side (not really big enough to dine in and definitely not for congregating with friends) and there wasn’t much in the way of pantry cabinets. We’ve gone back and forth about whether to renovate and after lots of research we have decided against it. The cost just doesn’t make sense when we could find another house at some point. In the meantime, modifications are being made to make it a bit more functional. Over the holidays, Eric added shelves to a cabinet that was used mostly for storage (I think the previous owners used it as a coat closet… which seems funny for a kitchen) so that we didn’t have to jam our food in a few tight spaces or keep it all it in the basement.

This means I have easier access to canned goods, a staple ingredient for us. There’s never a moment we don’t have stacks of canned tomatoes, tuna, coconut milk, and beans. I love finding ways to use these items to create a meal. Paired with something fresh and bright, some herbs and citrus, maybe a little crunch from chopped vegetables. It feels doubly impressive when the results are as super satisfying as this lemony couscous salad. It’s the kind of dish that nourishes but also makes you forget that winter has just begun.

lemon parsley couscous and chickpea salad

Yield:
4-6 servings, as a side

Ingredients:
1 1/2 cups Israeli couscous
3 cups vegetable broth
Olive oil
1 - 15 oz can chickpeas, drained
Green beans, washed and trimmed
3/4 cup chopped roasted red pepper
1 garlic clove, minced
1 lemon, zest and juice
1 packed cup parsley leaves
Smoked paprika
Salt
Pepper

Directions:

Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes. Take the lid off and let the couscous cool to room temperature.

While this is cooking, prepare the green beans. Start by creating an ice bath. Bring a medium pot of salted water to a rapid boil. Add green beans and cook about 3-5 minutes. Using a slotted spoon, immediately transfer the cooked green beans to the ice bath and let chill for 5 minutes. This will stop the cooking process and will leave them bright and crisp. Drain the green beans, transfer to a cutting board, and cut them in half (or smaller, if necessary).

Make the dressing by adding the garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper to a medium mixing bowl. Whisk these ingredients together and then slowly drizzle in 1/2 cup olive oil.

Add couscous and toss to combine. Add green beans, chickpeas, roasted red pepper, and parsley leaves and combine. Sprinkle smoked paprika on top before serving.

Shrimp and Israeli Couscous Salad with Mango and Avocado

Being the primary cook in our house, I have a lot of control over what's on the table. I prepare what I crave, and lately it's been salads. Often this is a green salad with vegetables and roasted salmon. However, when I'm in the mood for something heartier, I bust out the rice or couscous (I love my carbs). For this bowl, I pulled together a bunch of ingredients that make me sublimely happy: shrimp, mango, herbs, and avocado. It may not be the healthiest "salad," but its fresh and vibrant flavors are what I need to get me through these last weeks of winter.

Shrimp and Israeli Couscous Salad with Mango and Avocado

Servings: 4-6, as a side

Ingredients:
1 1/2 cups Israeli couscous
3 cups vegetable broth
3/4 lb shrimp, peeled and deveined
1 mango, cut into 1/2-inch pieces
1 avocado, cut into 1/2-inch pieces
1/4 cup torn mint leaves
1/8 cup torn parsley leaves, stems removed
1 red pepper, chopped
1 garlic clove, minced
2 teaspoons minced ginger
Juice of 1 lime
Olive oil
Vegetable oil
Paprika
Salt
Black pepper

Directions:
In a medium saucepan, heat one tablespoon of olive oil over medium-high heat. Add couscous and stir continuously until the couscous gets a little color and smells toasted, 4 to 5 minutes. Add water and 1/2 teaspoon salt. Bring to a boil and reduce heat, cover, and simmer for 15 minutes. If there is any remaining liquid, drain through a colander. 

In a mixing bowl, toss shrimp with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add shrimp and cook for 3 minutes on each side.

Transfer the couscous and shrimp to a large serving bowl and toss with the red pepper, mango, lime juice, parsley, mint, garlic, and ginger. Season with salt and pepper, to taste.

Pan-Seared Salmon with Israeli Couscous + A Giveaway

Just before I began my junior year of high school, I decided to give up red meat. I'd come to realize that I was consuming way too much of it and it really didn't make me feel good. Soon after, I gave up poultry (a harder decision, given my love for roast chicken and chicken salad). I decided to stick with a mostly vegetarian diet with a good amount of seafood thrown into the mix (aka pescetarianism). I have always enjoyed a nicely cooked piece fish and it was around that time that I was introduced to sushi, which I immediately became obsessed with. Eating this way made me feel better, lighter even. I saw fairly quickly that I was actually losing weight. Photographing food at restaurants almost every day, I'm constantly surrounded by beautiful plates of lamb and chicken (and SO many burgers), and I have to explain to these chefs that, unfortunately, while it looks and smells amazing, I'll have to pass on trying it and suggest that the kitchen staff gets their hands on all those dishes. When I divulge that I keep pescatarian, they always agree... there are few things better than a beautiful filet of salmon or a piece of grilled swordfish or halibut. 

So, now that I've explained my love for seafood... now I can go into my adoration for this gorgeously designed fish pan I was sent by All-Clad. I feel like I've mastered oven roasted/broiled and grilled fish down, but I've sometimes found pan-searing to be a little challenging (mainly, flipping the filet over in the pan, which can easily fall a part and make a mess if not done correctly). The riveted stainless-steel interior makes all if it so much easier and I didn't have any problems getting the fish flipped. I'm so excited for this addition to my cookware collection and I know that you will enjoy it as well. Which brings us to...

GIVEAWAY DETAILS! All-Clad has been kind enough to provide one of their Stainless-Steel Fish Pans to a lucky reader!

To enter, just leave a comment on this post. Only one entry per person. Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Monday, October 17, 2016. The winner will be notified via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form) 

Disclaimer: While All-Clad sent me this product for review, I have not been monetarily compensated for this post. All opinions are my own. 

Salmon with Israeli Couscous

Yield
Serves 2

Ingredients
Olive oil
1.5 cups Israeli couscous
1/2 red pepper, diced
3/4 cup raisins
2 teaspoons garlic powder
Sliced almonds
2 tablespoons chopped fresh parsley
2 teaspoons lemon zest
Salt

1 lb salmon fillet (skin on)
Olive oil
2 tablespoons butter
Salt
Black pepper
4 lemon slices
Fresh chive

Directions
Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add 3 cups of water to the pot. Once the water comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes. 

Transfer the cooked couscous to a bowl. Add the diced red pepper and raisins. Sprinkle the garlic powder, parsley, almonds, and lemon zest on top and stir to combine. Season with salt, to taste.

Season salmon fillet (flesh and skin) with salt. Set a large skillet (or fish pan) over high heat and pre-heat for 2 minutes. Add enough oil to coat the bottom of the pan. Add butter. Once the butter has melted, set fish in the pan, skin-side down, and cook until it is cooked 3/4 of the way up the fillet. Use a spatula to carefully flip the fish over so the flesh side is down, and cook for another 2 minutes (maybe less if it's a thinner piece). Season with salt and black pepper. Garnish with lemon slices and chive.  Serve with Israeli couscous.