Parmesan-Infused Spinach Couscous with Grilled Salmon

1.In a medium saucepan, bring the chicken broth to a boil over medium heat.

2.Once boiling, add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes to allow the couscous to absorb the broth.

3.In a separate bowl, combine the thawed spinach, grated parmesan cheese, salt, and pepper. Mix well until combined.

4.Fluff the couscous with a fork and then gently fold in the spinach and parmesan mixture until evenly distributed. Set aside.

5.Preheat your grill or grill pan over medium-high heat.

6.Brush the salmon filets with olive oil and season with garlic powder, lemon juice, salt, and pepper.

7.Place the salmon filets on the grill and cook for about 4-5 minutes on each side, or until the salmon is cooked through and has nice grill marks.

8.To serve, place a generous scoop of the parmesan-infused spinach couscous on a plate and top it with a grilled salmon filet.