Salmon with Couscous and Spinach

Salmon with Couscous and Spinach by Rachel Betteridge

1 TBS plus 1 tsp olive oil /////// ¾ cup tri-color couscous
1 large garlic clove, crushed ////// ¾ tsp. salt
1 6oz bag baby spinach ////// ¼ tsp. ground pepper
4 fillets (6 oz. ea) salmon ////// 1 cup boiling water

Heat 1 TBS oil in medium pan over medium-high heat. Add garlic and cook until fragrant. Add spinach in batches, stirring until each batch wilts. Stir in boiling water, couscous, and ½ tsp salt. Remove pan from heat; cover and let stand 5 minutes. Fluff couscous with a fork.

Meanwhile, sprinkle Salmon with remaining salt and the pepper. Heat remaining 1 tsp oil in large skillet. Add salmon, skin-side down. Cover and cook until just opaque in center, about 8 minutes.

Divide couscous among 4 serving plates and lay salmon fillet on top.