smoky corn couscous pilaf with bbq salmon & sesame roasted tricolor pepper traybake
“Pilaf” is a humorous word. It sounds to me like someone poorly pronouncing “pillow” with some unnamed tendency to throw a sound that does not belong at the end of the word. I also love pilafs because they’re a quick way to nutritionally multitask: throw some veggies, greens, an grains in a pot and let them simmer together into a thick and creamy accoutrement to your favorite protein.
Liquid smoke is fairly divisive amongst food lovers, but I personally find it beneficial for flavoring certain foods so long as I’m very conservative with its use. A very tiny amount packs a wallop. Smoke adds a beautiful chargrilled essence to this couscous, particularly due to the corn, thyme, and paprika components. One could easily sub liquid smoke with smoked paprika for a similar touch, but I did not have the latter on hand.
Summertime elicits cravings for the rich scents and tastes of grilled food and this couscous offers a similar effect without firing up the coals. J and I have spent many an evening over his Toolbox Grill in the small slat of pavement between the garage and my car. We’ve smoked various peppers – poblano, red bell, shishito, hatch – marinated vegetables, bold chicken, curried sockeye salmon…All manner of edibles. Sometimes weather doesn’t permit outdoor grilling and this recipe suits anyone with a barbecue dream but no easy way to make it happen. Simple, toasty, fulfilling, healthy, well-rounded nutritionally (carbs from the couscous mix, protein + fat from salmon, additional antioxidants from the peppers), and quick to create. I used Good & Gather Bold and Smoky BBQ sauce but you can use your favorite or a homemade concoction of choice. I recommend one with a deep hickory profile. See a trend, here?
Ingredients
Smoky Corn Couscous
- 1 tbsp olive or avocado oil
- 1/4 cup green onion whites, diced
- 1 tsp minced garlic
- 2 tsp dried thyme
- 1 tsp paprika or smoked paprika
- 1/4-1/2 tsp liquid smoke (omit if using smoked paprika)
- 1 plum tomato, diced
- 1 cup pearl couscous (I use Bob's Red Mill Tricolor Pearl Couscous)
- 2 cups water or broth
- 1/2 cup corn, frozen or canned
- 1/2 cup mixed vegetables (I used a frozen peas and carrots mix. Omit if you don't want to use)
- fresh parsley or basil, to serve
BBQ Salmon & Roasted Sesame Peppers
- 4 4-6 oz filets salmon
- 1/4 cup bbq sauce of choice
- 4-6 bell peppers, sliced into strips
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- salt and pepper, to taste
Instructions
For the couscous
- Heat oil in a large skillet over medium heat. Add onion and garlic, cook for 3-5 minutes until onion is translucent and fragrant. Toss in thyme,paprika, and liquid smoke (start with ¼ tsp and move up from there),stir for 1 minute. Mix in tomato, couscous, stir for an additional minute until couscous is coated with spices. Pour in water and bring mixture to a boil, then reduce the heat and simmer for 20-25 minutes until most of the liquid is absorbed and the couscous is tender. Add corn and peas/carrots mix and heat for 2-3 minutes until warmed through.
For the salmon & peppers
- Before starting couscous, preheat oven to 425 and line a baking sheet with parchment. You can also use a large oven-safe glass dish, such as Pyrex. Brush barbecue sauce over salmon filets; toss peppers with sesame oil,salt, pepper, and sesame seeds. Bake everything for 15 minutes or until salmon is fork-tender and peppers are soft.
- To plate: Spoon about ¼ of couscous onto one side of the plate. Add peppers to other side, and salmon filet atop and in the middle. Sprinkle with basil and parsley and serve!
