This was the first recipe I used in the What’s For Dinner 30 Day Challenge. It’s a great summer time meal because it is an easy way to include vegetables from your garden or the Farmer’s Market. The salmon is cooked on plank boards on the grill and it keeps the heat outside. Plus the cedar boards smell awesome!

For the Salmon:

My husband is the grill master. He always gets his cedar plank boards from Amazon because he can get it year round. When we lived in Chicago, the local stores stopped carrying them by October, even though we grilled year round at our house.

The first thing you do is soak the cedar plank boards. We usually fill up a baking sheet with 1/2″ sides with water and drop them inside. You have to flip them halfway through. He usually lets them soak 2-4 hours.

We prefer salmon with the skin on because it keeps the moisture in, but we have made it without the skin, too. Mark pours a generous amount of Italian dressing on top (marinade for 1-2 hours) and then places the fish on the boards skin side down.

Cook over low to medium fire on grill for approximately 20 minutes or until an internal temp of 145 degrees. Mark also swears by the digital probe thermometers. They are vital to make sure the fish is cooked safely without overcooking it.

To finish, right before they come off the grill, add butter or lemon to taste, Himalayan sea salt and fresh cracked pepper.

Please note: the boards are a one time use. Throw them out when you are done with them to avoid food born illnesses.

For the Couscous:

Ingredients:

1 1/4 cup dried Israeli Pearl Couscous

One can of chicken broth and a little water to measure out 2 cups

Four slices cooked bacon

1 green (or red or orange or yellow) bell pepper

4 cloves chopped garlic

1 half medium onion

1 can garbanzo beans, drained

1 small zucchini

1 small yellow squash

1 bag of baby spinach

1-2 tomatoes (or cherry tomatoes) cut in small chunks

1-2 tablespoons of balsamic vinaigrette

Directions:

Cook the bacon until crispy and set aside.

Chop the pepper, onion, zucchini, yellow squash and tomatoes into bite sized pieces. Mince the garlic.

Cook the couscous per directions.

While the couscous is cooking, sauté all the veggies except the tomatoes and spinach together in a little olive oil over medium heat. When the onions start to become translucent, add the garbanzo beans, spinach and tomatoes.

Cook another 3 minutes or until spinach wilts.

Mix couscous and cooked vegetables and chopped, cooked bacon together in a large bowl along with balsamic vinaigrette. You may add a little more or less to taste.

Serve and enjoy!

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