Salmon With Tomato-Goat Cheese Couscous

• 4 salmon fillets (5 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup chicken stock
• 3/4 cup uncooked whole wheat couscous
• 2 plum tomatoes, chopped
• 4 green onions, chopped
• 1/4 cup crumbled goat cheese

1. Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm.
2. In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

salmon, salt, garlic salt, pepper, olive oil, chicken stock, whole wheat couscous, tomatoes, green onions, goat cheese

Taken from www.tasteofhome.com/recipes/salmon-with-tomato-goat-cheese-couscous/ (may not work)