Gastography

This is a luxe tasting but super easy to make main that pulls together from mainly pantry ingredients. A win-win.

pescatarian

Dilly Salmon Mograbiah (Pearl CousCous)

Zest and juice 1 lemon

3 Tbsp chopped fresh dill

2 small shallots, minced

2 cloves garlic, minced

Big hand frozen spinach

1 c Mograbiah (pearl couscous)

1 Tbsp butter

1.5 c stock

2 Tbsp Dijon mustard

Salt & pepper

Canned salmon

First, make the Cous. Heat the butter in a smallish saucepan over medium heat until bubbly at the edges. Add the cous and toast 3-5 minutes or until spots are beginning to brown.

Add the stock and a generous pinch salt, bring up to a boil, cover and knock the heat back. Simmer 15 minutes or until just barely al dente. Add the spinach in the last minute or so of cooking so it thaws.

Meanwhile, chop the dill & shallot fine and add to a large bowl with the mustard, drained salmon, lemon zest + juice, and minced garlic.

When the cous is finished, add to the bowl with the rest of the ingredients and toss.

Taste, add more mustard, salt or lemon if needed.

Serves 4