Easy for Entertaining
Broiled Apricot Salmon
Israeli Couscous with Olives and Grapes
Ingredients
- 6 (6-oz) salmon fillets
- 1 tsp salt
- ½ tsp cayenne pepper
- ½ cup apricot preserves
- ¼ cup red wine vinegar
- 2 Tbsp fresh lemon juice
Instructions
- Preheat broiler. Line a baking sheet with foil. Place fish on foil; sprinkle with salt and pepper.
- Whisk together preserves, vinegar and lemon juice. Brush over salmon.
- Broil 8 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2½ cups Israeli (pearl) couscous (or use regular couscous or brown rice)
- 1 (32-oz) carton low-sodium chicken broth
- 1½ cups halved seedless red grapes
- 1 cup pitted kalamata olives, halved
- ½ cup thinly sliced red onion
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
- ½ cup crumbled reduced-fat feta cheese
Side Dish Instructions
- Cook couscous according to package directions, substituting broth for water.
- Toss together grapes, olives, onion, lemon juice, oil, couscous and salt and pepper to taste in a bowl. Top with cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
