Heat oil in a large nonstick skillet over medium heat.
Add couscous, bell pepper, pistachios, shallot and 1/4 teaspoon salt.
Cook, stirring frequently, until the couscous is lightly toasted, about 5 minutes.
Stir in water. Cover and cook, stirring occasionally, for 5 minutes.
Stir in 1 tablespoon each parsley and oregano.
Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.
Place the salmon on top of the couscous, reduce the heat to medium-low, cover and cook until the salmon is cooked through and the water is absorbed, 5 to 7 minutes.
Serve garnished with herbs, if desired, and lemon wedges.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Ready Time: 30
Ingredients
- 1 tablespoon extra-virgin olive oil 1 cup Israeli couscous (see Tip) 1/2 cup finely chopped red bell pepper 1/3 cup unsalted pistachios, coarsely chopped 1 large shallot, chopped 1/2 teaspoon salt, divided 1 1/2 cups water 1 tablespoon chopped fresh parsley, plus more for garnish 1 tablespoon chopped fresh oregano, plus more for garnish 1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 4 portions 1/4 teaspoon freshly ground pepper 4 lemon wedges