Moroccan Spiced Salmon with Nectarine-Pine Nut Couscous

From Clean Eating Magazine, August/Sept 2012, 4 out of 4 stars

Makes 4 servings (with no leftovers, I suggest at least 1.5x the recipe for 4 in case you have people who want seconds)
25 minutes total

INGREDIENTS

• 1 tsp paprika
• 3/4 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/2 tsp fresh ground black pepper
• 1/2 tsp sea salt
• 4 4oz boneless salmon fillets, skin on
• high heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed
• 1/2 cup whole wheat couscous
• 2 green onions, chopped
• 1/2 yellow bell pepper, diced
• 1 oz pine nuts, toasted
• 1/2 cup diced nectarine

INSTRUCTIONS:

1. In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt.  Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.
2. Heat a grill pan on medium-high and lightly brush with cooking oil.  Add salmon, skin side up, and cook for 2 minutes.  Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.
3. Meanwhile, in a small saucepan, bring 3/4 cup water to boil.  Stir in couscous and remove from heat.  Cover and let stand for 5 minutes.  Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt.  Divide salmon and couscous mixture among serving plates.  

NUTRIENTS PER SERVING (1 filet and 3/4 c couscous mixture)

Calories 274,  Total fat 10g  Sat fat 1g  Mono fat 4g  poly sat 4g  Fiber 6g  Sugars 2g  Protein 26g  Sodium 313 mg  Cholesterol 62mg