Lemon Dill Salmon, Herbed Couscous and Sauteed Spinach with Garlic

Ingredients

• 1 cup Couscous (Standard Moroccan-style)
• 1.25 cup Vegetable Broth (Low-sodium recommended)
• 2 tbsp Extra Virgin Olive Oil
• 2 clove Garlic (Finely minced)
• 0.25 cup Fresh Parsley (Finely chopped)
• 2 tbsp Fresh Mint (Finely chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Toast Aromatics and Couscous

   • Heat the olive oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it brown.
   • Add the dry couscous to the pot. Stir constantly for 1-2 minutes until the grains are lightly toasted and smell nutty.
2. 2

   Steam the Couscous

   • Pour the vegetable broth into the pot, add the salt, and stir once.
   • Bring the liquid to a rapid boil. As soon as it boils, immediately remove the pot from the heat.
   • Cover the pot with the lid and let it stand undisturbed for 5-7 minutes. The couscous will absorb all the liquid and steam perfectly.
3. 3

   Fluff and Season

   • After the resting time, remove the lid. Use a fork to gently fluff the couscous, breaking up any clumps and separating the grains.
   • Drizzle with the fresh lemon juice and sprinkle with the chopped parsley, mint, and black pepper.
   • Gently toss with the fork until all the ingredients are evenly distributed. Taste and adjust salt or lemon juice if needed.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.