this is what we had...
what did you have?
Smoky Salmon w/Bacon-Corn Couscous
4 filets of salmon, skin removed
Salt and pepper
Old Bay Seasoning
1 teaspoon smoked sweet paprika
EVOO – Extra Virgin Olive Oil, for drizzling
2 slices smoky bacon, chopped (i used 4, turkey bacon)
1 ear of corn, kernels scraped from cob (i used southwestern corn, can)
1/2 small red bell pepper, chopped
4 scallions, finely chopped or 1/2 small red onion, finely chopped
1 cup chicken stock
A couple of tablespoons chopped fresh dill (i had none)
A few dashes hot sauce (i used chipotle tabasco)
1 cup couscous
Season the fish with salt, pepper, Old Bay and smoked sweet paprika. Heat a drizzle of EVOO in a shallow nonstick skillet over medium-high heat. When pan is hot, cook fish a few minutes on each side until just cooked through or a bit pink at the center; you can gauge doneness very simply by looking at the side of the filets as they cook.
Heat a drizzle of EVOO in a saucepot over medium-high heat. Add bacon and cook to crisp, then add corn and peppers and scallions or onion and stir 2-3 minutes to tender-crisp. Add stock, dill and hot sauce and bring to a boil. Add couscous and turn off heat. Cover and let stand 5 minutes.
Fluff the couscous with a fork and serve along side the fish.
*Courtesy of Rachel Ray - you can go to her web site for the original recipe, i changed a few things :)