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Serve directly from the skillet for a rustic presentation.
Pairs well with a light arugula salad or steamed green beans.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the skillet with a splash of water or broth to prevent drying out.
Variations:
Use pearl couscous (Israeli couscous) for a heartier texture.
Replace fennel with leeks or thinly sliced zucchini for a different vegetable note.
Add olives or capers to the couscous for extra Mediterranean flavor.
FAQ:
Q: Can I use jarred sun-dried tomato pesto?
A: Yes, store-bought works well, but homemade adds a fresher flavor if you have time.
Q: What can I substitute for fennel if I don’t like the taste?
A: Leeks, celery, or even sliced bell peppers can replace fennel for a milder taste.
Q: Is this dish freezer-friendly?
A: It's best enjoyed fresh, but you can freeze the couscous separately from the salmon for up to one month.
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