Couscous:

• 1  teaspoon extravirgin olive oil
• 2  tablespoons  thinly sliced peeled shallots (about 1 large)
• 8  ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)
• 1  cup  uncooked Israeli couscous
• 2  cups  water
• 1/4  teaspoon  salt
• 1  cup  raw spinach leaves, trimmed

Sauce:

• 1/2  cup  fresh orange juice
• 2  tablespoons  brown sugar
• 3  tablespoons  low-sodium soy sauce
• 2  tablespoons  sake (rice wine)
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  cornstarch
• 1/8  teaspoon  crushed red pepper

Remaining ingredients:

• 4  (6-ounce) salmon fillets with skin (about 1 inch thick)
• Cooking spray
• Lime wedges (optional)

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.

To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired.

Yields 4 servings.

Adapted from Kathryn Conrad, Cooking Light, JUNE 2005