Tag Archive for Pearl couscous

Chili Garlic Glazed Salmon with Israeli Pearl Couscous, Sauteed Cabbage and Snow Peas

salmon with chili and garlic sauce

Well, isn’t this a walk through healthy but delicious and satisfying at the same time!!! I made this entire meal with about 2T of olive oil as the only fat and (in a rush with my chop on) did the entire meal in about 40 minutes!

Level of Difficulty: Easy
Time Required: Start to end time 40 min – 1 hr 

Ingredients for 4:


4 4-6oz filets of salmon

4T Chili Garlic Sauce

3T low-sodium soy sauce

salt and pepper

Snow Peas:

1 lb snow peas

4T Terriyaki sauce

1/4 cup water


1 head Napa cabbage, chopped

1 leek, sliced into thin rings and rinsed

2T Olive oil

1/2t Anise Seed

1 1/2 cups low sodium chicken broth

2T rice wine vinegar

1T sesame oil

salt and pepper


2 cups Israeli Pearl Couscous

4 1/2 cups low-sodium chicken broth

Special Equipment and Other Items Needed:

Parchment paper for super easy cleanup

How to make chili garlic glazed salmon and all those yummy sides:

Chili Garlic Glazed Salmon:

Place the salmon filets on the parchment paper. Sprinkle with salt and pepper. Mix the chili garlic sauce with the soy sauce in a small bowl then evenly spoon over the salmon filets and spread all over. Preheat oven to Broil. When the cabbage is done (see below), and the couscous is added to the boiling stock, put the salmon in the oven. Depending on the thickness of the salmon, it will take 5-8 minutes to cook. I like my salmon ‘medium-rare’. Cook it longer and it tastes like canned salmon to me.

Snow Peas:

Prepare snow peas like this . Let them soak in cold water as long as you can (why I started their prep first) and then in the last 5 minutes of total meal cook time (after salmon has been in the oven a couple of minutes), place in skillet with about 1/4 cup of water, turn on high and steam for about 3-4 min then drain remaining water and add your favorite teriyaki sauce, stir and they are ready to serve.


I essentially did something like the link but did add some anise seed, sesame oil and rice wine vinegar to just give it a touch of Asia flavor. In order of events, this was my second item to prep and the first to start cooking since it takes the longest and holds the best.

Israeli Pearl Couscous:

The key here is to cook 1 cup of couscous to 1 1/4 cup of CHICKEN STOCK. No butter needed. No salt needed. Don’t use water and you’ll be well rewarded. It takes about 10 minutes to cook once you add it to the boiling stock and you’ll want to drain any remaining liquid when the couscous is done.

salmon with chili and garlic sauce

Important Tips:

Don’t overcook the salmon

Don’t overcook the couscous

Don’t overcook the snow peas

tee hee hee hee

Got Leftovers?:

If I have leftover salmon, I will flake it up, mix with some mayo and Greek yogurt, capers, Dijon, etc and eat it with some crackers or on a salad.

One Dish Meal: Pearl Couscous with Chicken and Broccoli

One pot meal

Easy Menu IdeaA friend of mine introduced me to a Trader Joe’s product called Harvest Grains Blend which has a mix of pearl couscous, orzo, baby garbonza beans and quinoa. My kids love this but the other day I was just at my regular grocery store and not Trader Joes. I was not hungry, I was tired and I was not in the mood to cook! But, no rest for the weary when you’re a working mom! I remembered I had leftover roasted chicken in the fridge and decided an easy one pot meal was in order. So I bought a small container of Israeli style pearl couscous, a large head of fresh broccoli and went home.

I pulled some chicken broth out of the pantry and used that instead of water to cook the couscous (a must in my book when the grain is the star of the show). I measured enough broth to cook 2 cups of dry couscous. While waiting for it to boil, I washed and trimmed the broccoli and pulled all the leftover chicken off the bone, shredded and cut into bite size pieces. While in the fridge, I saw that I had a few ears of corn on the cob I had cooked the night before too so I cut it off the cob.

Once the broth was boiling, I added the pearl couscous. I let it cook for about 2 minutes and then added the broccoli and covered. When there was about 5 minutes left, I added the corn and chicken, stirred everything up and replaced the lid and let continue cooking until the couscous was done. I stirred one more time and added a touch more broth too. Stirring it added a creamy texture kind of like risotto.

Remove from heat, stir it up, sprinkle with parmesan cheese and serve. I got a lot of empty bowls back!

Just another thing to do with leftover shredded chicken


3 1/2 cups chicken broth
2 cups pearl couscous
1 head broccoli, washed and trimmed
1 ½ cup fresh cooked corn kernels
1 ½ cup shredded chicken
Parmesan cheese to top (optional)

To add to Melissa’s chicken broth comment, you would be amazed at the difference in the way your grain (especially rice) will taste if you cook it in chicken broth instead of water.  – Denise