Try this spring recipe from our friends at The Nosher that features an Israeli favorite: couscous!
For the lemon vinaigrette:
1 tsp Dijon mustard
¼ cup olive oil
Salt and pepper, to taste
Few sprigs of fresh basil and mint, chopped
6 oz wild salmon
1 cup Israeli couscous
2 cups vegetable stock
1 ear of corn, kernels removed
1 cup shelled fava beans
1 lemon cut in quarters
Fresh mint and basil leaves, for garnish
Olive oil, for coating pan (or grill)
First make the lemon vinaigrette. In a small bowl, whisk all ingredients together and set aside. Taste for seasoning.
If you haven’t shelled fava beans before, it takes a bit of prepping. Remove beans from the pod and soak in very hot water for 30 seconds. Then drain in a colander, running cool water over them to stop the cooking. Then carefully remove the outer “shell” from each bean, using the tender and bright green bean. Set them aside.
In a medium sized pot, add the Israeli couscous and the vegetable stock and bring to a boil, then lowering to a simmer and continuing to cool for about 10 minutes or until the couscous is al-dente. Once done, drain couscous and add back to the pot, heat off.
Add the corn kernels to the couscous (yes, the corn is uncooked because it was so delicious, but you can cook if you prefer), fava beans and lemon dressing. Season with salt and pepper and toss everything together. Set aside.
Next, drizzle olive oil into a cast iron skillet and place on high heat (or you can cook on the grill or grill pan), season salmon with salt and pepper and place in the pan, skin side down, cooking for about 2-3 minutes until skin is charred, then carefully flip over, cooking the other side for another 2 minutes. Remove salmon.
In the same hot pan, add the lemon quarters, charring for about 1 minute.
Once done, add Israeli couscous salad to a platter, topping with salmon filet and garnishing with charred lemon wedges and more fresh mint and basil.