Recipe Summary test

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat a grill to medium-high. In a small saucepan, add 2 cups water, cover and bring to a boil over high heat. Place the couscous in a shallow, heatproof bowl and pour the boiling water on top, reserving the pot. Stir in the olive oil, then cover tightly and let stand for 5 minutes.

  • Fluff the couscous with a fork, then stir in the mustard seeds, cucumber, parsley and cider vinegar; season with salt and pepper.

  • Add the balsamic vinegar and thyme to the reserved saucepan, cover and bring to a boil on the grill, about 5 minutes. Uncover and simmer until the vinegar is syrupy and reduced to 1 tablespoon, 5 to 7 minutes. Carefully remove from the heat and discard the thyme.

  • Increase the grill heat to high. Season the salmon with salt and pepper. Arrange skin side down on an oiled grate, cover and grill until the skin is crisp, about 3 minutes. Flip and grill until just cooked through, 1 to 2 minutes. Drizzle the balsamic reduction over the salmon and serve with the couscous