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One 10 ounce box Couscous, original plain flavor
1 ½ cups water
½ cup plus 2 tablespoons extra virgin olive oil
1 ¾ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ teaspoons Emeril’s Original Essence
1/4 cup balsamic vinegar
1 teaspoon minced garlic
2 tablespoons chopped fresh herbs, such as parsley, basil, chervil, and/or tarragon
Salt and freshly ground black pepper to taste
2 pounds ripe Creole or other good-quality tomatoes, cut into bite-size pieces
½ large sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced
1 medium-size ripe Hass avocados, peeled, pitted, and diced

1. Prepare the Emerilware steamer by filling the base with water according to manufacturer’s directions.
2. Combine the couscous, 1 ½ cups water, 2 tablespoons of the olive oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper to taste in the plastic cooking insert and place in one of the steamer baskets.
3. Set the cooking plate over the steamer and season the salmon to taste with ½ teaspoon salt, ¼ teaspoon pepper, and Essence.
4. Place the salmon on the cooking plate and place the lid on the pan.
5. Set the timer for 12 minutes. Cook the salmon and couscous, undisturbed, until the timer goes off.
6. While the salmon and couscous are cooking, make the tomato salad: In a small mixing bowl, combine the remaining salt, remaining pepper, olive oil, vinegar, garlic, and herbs. Whisk until well blended. In another bowl, combine the tomatoes, onion, and avocados. Add the vinaigrette and toss gently to combine. Taste and correct seasoning if necessary. Set aside until salmon is cooked.
7. When the timer goes off, the salmon should be just cooked through, moist and tender. Remove the salmon from the steamer.
8. Allow the couscous to remain in the steamer until the steamer goes off, about 4 minutes longer.
9. Remove the couscous and fluff with a fork.
10. Serve the salmon fillets over the warm couscous, with the tomato salad spooned over the top.

Yield: 4 servings