Poblano Pepper & Goat Cheese Couscous with Salmon
I’ve been making this recipe for years now! I first made it after a trip to Charlottesville, VA for my husbands 30th birthday, where we ate at an incredible restaurant and I ordered this dish. It was so good I knew I had to recreate it at home, and I've been making it ever since. Over the years I’ve made this dish for friends and family, and everyone always loves it as much as I do.
The flavors in this dish are just incredible, and it feels fancy but I swear it’s super easy to make. Of course you can serve the couscous with anything you’d like, but I always make salmon to go with mine (that’s what was served with it at the restaurant). Because the couscous already has so much flavor you can simply season the salmon with salt and pepper and bake it. I hope you all enjoy this dish!
Poblano Pepper & Goat Cheese Couscous with Salmon
Fluffy pearled couscous is mixed with a creamy goat cheese and roasted poblano pepper sauce. The poblano adds a mild kick of flavor that perfectly compliments the goat cheese. It pairs perfectly with a baked salmon for a dish everyone will love!
Ingredients
- 1 poblano pepper
- 1 (4 oz) log of goat cheese
- 1 tbsp olive oil
- 1/4 tsp smoked paprika
- Dash of salt
- 1.5 cups water
- 1 cup pearled couscous
- 2 salmon filets
- Olive Oil
- Salt & Pepper
Instructions
- For the sauce: Place pepper on a foil lined baking sheet and drizzle with a little bit of olive oil. Broil in the oven for ~3 minutes, then flip and broil 3 more minutes. Each side should be slightly charred. Remove the pepper from the oven and immediately place it in an air tight bag or container to let it steam for about 10 minutes.
- Once you remove the pepper from the container, peel off the charred skin. Cut off the stem of the pepper and remove the seeds. Place in a food processor with the goat cheese, olive oil, paprika, and salt. NOTE: If you like more heat use the whole pepper, if you like less heat use half (I use half).
- To prepare the couscous, bring water to a boil in a pot on the stovetop. Once boiling stir the couscous and turn down heat to a low simmer. Place lid on the pot and let cook for 10 minutes, stirring occasionally.
- Once the couscous is cooked pour the poblano pepper and goat cheese sauce in the pot and stir together.
- For the salmon: Preheat the oven to 375°F. Place salmon in a parchment lined baking dish. Add a drizzle of olive oil and a dash of salt & pepper. Bake for 25 minutes.
- Serve the salmon on top of the couscous for a delicious meal full of flavor!