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Grilled Agave Salmon with Curried Cous Cous Salad

Ingredients:

2 salmon filets

salt

pepper agave nectar

Juice of one orange

1 box whole wheat couscous

3/4 cup chicken stock

3/4 cup water

1 tablespoon curry powder

1 cup golden raisins

3/4 cup sliced almonds

1/3 cup fresh basil, sliced thin

Heat grill or grill pan to medium hi

Directions:

Heat grill or grill pan to medium high. Rub salmon filets with olive oil, salt and pepper. Place skin side down on grill and cook for approx. 4 minutes per side. Once salmon is flipped skin side down drizzle with agave nectar and orange juice. Remove from heat.

While salmon is cooking, heat broth and water in a stockpot on high. Bring to a boil. Add 1 teaspoon olive oil and 1 tablespoon curry powder. Once it comes to a boil, add in couscous place lid on top and turn the heat off. Allow to sit for 5 minutes and then fluff with fork. Add in raisins and almonds. Sprinkle with basil and serve!