INGREDIENTS

• 1 1/2 cups coconut milk (1 can)
• 1 1/2 cups couscous (regular or whole wheat)
• Salt and pepper
• 1/4 cup chopped fresh scallion (about 1 big scallion)
• 3 tablespoons chopped fresh flat leaf parsley
• 3 tablespoons chopped fresh mint
• 5 tablespoons toasted pumpkin seeds
• 2 4- to 6-ounce fillets of boneless and skinless salmon
• 1 tablespoon blackening seasoning (recommended: Blackened Redfish Magic)
• Lemon or lime wedges (optional)

PROCEDURE

Preheat the oven to 400 degrees F.  Bring the coconut milk to a boil in a medium stockpot.  Add the couscous and season with salt and pepper.  Cover the pot, remove from the heat, and let stand 10 minutes.  Finally, stir in the scallion, parsley, mint, and pumpkin seeds. Meanwhile, while the couscous is steaming, season both sides of the salmon with blackening seasoning.  Place the fish on a parchment lined baking sheet, and roast for 10 to 12 minutes, until opaque.  Make a bed of the couscous, place the fish on top, tear up some extra mint leaves for garnish, and serve with lemon wedges (optional).