Serves 2

  • 1 1/2 cups Israeli whole wheat couscous
  • 1 2/3 cups vegetable stock
  • Zest and juice of 2 lemons
  • 2 skinless salmon fillets (approx. 7 ounces each)
  • 2 Tbsp. of your favorite pesto
  • 2 1/2 Tbsp. pine nuts, roughly chopped
  • 3 1/2 ounces watercress, roughly chopped
  • Sea salt and freshly ground black pepper


    Preheat the oven to 400°. Add the couscous to a roasting pan or large baking dish along with the vegetable stock and lemon zest.

    Place the salmon fillets on top of the couscous and spread the pesto over the fillets. Press the pine nuts into the pesto, cover the dish tightly with foil, then transfer to the oven and bake for 20 minutes.

    Remove the salmon fillets from the roasting pan and stir the chopped watercress through the couscous. Season to taste with sea salt and freshly ground black pepper and some of the lemon juice, and serve with the salmon.

    Reprinted from Dinner's in the Oven by Rukmini Iyer with permission by Chronicle Books, 2018

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