xiaoxl/recipe_data huggingface dataset:
Keto Philly Cheesesteak Pizza
Category: main-dish
By fabeveryday

This hearty, meaty pizza is super satisfying, whether you are on a keto or low-carb diet or not! Use your favorite ready-made or homemade keto pizza crust.

Ingredients:
1 pound sirloin steak
2 tablespoons salted butter
1 medium onion, thinly sliced
½ teaspoon salt
3 tablespoons vegetable oil, divided
1  green bell pepper, sliced into thin strips
8 ounces baby bella mushrooms, sliced
freshly cracked salt and pepper to taste
1 pinch garlic powder, or to taste
2  12-inch prepared keto pizza crusts
½ cup sour cream
2 teaspoons minced garlic
¼ cup shredded Parmesan cheese
8 slices provolone cheese, cut into strips

Directions:
Place the steak in the freezer about 30 minutes before it is needed. Melt butter in a large skillet over medium-high heat. Add onion, season with salt, and saute, stirring frequently, for 4 minutes. Add 1 tablespoon oil to the skillet along with bell pepper and mushrooms. Saute until mushrooms and bell pepper are tender, about 8 minutes. Remove vegetables from the skillet and set aside. Clean the skillet and allow it to cool down. Preheat the oven to 400 degrees F (200 degrees C). Remove steak from the freezer and slice into very thin slices. Season steak with freshly cracked salt, pepper, and garlic powder. Add remaining 2 tablespoons oil to the skillet and heat over medium-high heat. Drop seasoned steak pieces into the hot oil and sauté until the meat is no longer pink, about 5 minutes. Remove steak from the skillet and drain any drippings. Place 2 pizza crusts on pieces of foil or baking sheets, depending on their weight. Spread about 1/4 cup sour cream over each crust. Sprinkle each with 1 teaspoon minced garlic and 2 tablespoons Parmesan cheese. Top each crust evenly with steak, followed by vegetable mixture. Top pizzas with Provolone cheese pieces. Bake in the preheated oven until the cheese has melted nicely and the edges of the crust are brown, about 10 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 2 pizzas

Calories: 438.8
Fat: 28.6 g
Saturated fat: 12.4 g
Carbohydrates: 24.4 g
Sugars: 2.4 g
Dietary fiber: 2.4 g
Protein: 20.7 g
Cholesterol: 77.1 mg
Sodium: 581.6 mg
Wild Rice & Chicken Casserole


Ingredients:
boiling water, milk, onion, long grain rice, mushroom

Directions:
Heat oven to 350*., Mix all ingredients together including seasoning packet from rice., Place in ungreased 2 qt casserole dish., Cover and bake 45-50 minutes or until rice is tender., STIR HALFWAY THROUGH COOKING., Uncover and bake 10-15 minutes longer or until liquid is absorbed.
Spaghetti Sauce With Meatballs


Ingredients:
lean ground beef, ground pork, Italian sausage, parmesan cheese, garlic powder, parsley, ground black pepper, olive oil, onion, garlic cloves, diced tomatoes, tomato sauce, tomato paste, red wine, water, bay leaf, basil, dried oregano, brown sugar, red pepper flakes

Directions:
Mix together with wet hands the ground beef, ground pork, bread crumbs, cheese, garlic powder, 2 tablespoons parsley, black pepper and onion powder into a large mixing bowl.
Shape into meatballs.
Heat olive oil in a large dutch oven or large pot; brown the meatballs 1/2 at a time in the hot oil, removing them to drain as they brown and adding the rest until all are browned; set aside.
Add the onion and garlic to the oil left in the pan.
Add Italian sausage (bulk or casings removed from links and crumbled] to the onions and garlic; sauté until veggies are tender and sausage is browned; drain any fat left in the pan.
Add the tomato sauce, diced tomatoes, and tomato paste to the sausage mixture.
Add the browned meatballs.
Rinse the tomato sauce cans with the water and add to the tomato sauce.
Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar.
Bring to a boil, stirring occasionally; turn heat down to a simmer and cover.
Simmer 3 to 5 hours, stirring occasionally.
Taste often and add more spices to taste if needed, simmering after each addition before tasting again.
Add the sliced mushrooms and red pepper flakes 1 hour before serving if desired.
Serve over hot, cooked and drained spaghetti.
Sauce can be frozen. Place in freezer containers or freezer bags for another meal.
Orangey Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, egg, milk

Directions:
Preheat oven to 400°F.
Mix flour, drink mix, sugar, baking powder, baking soda and salt in large bowl; set aside.
Beat egg, milk and oil in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will still be lumpy.].
Spoon evenly into 12 greased medium muffin cups, filling each cup 2/3 full.
Bake 15 minute or until toothpick inserted in centers comes out clean.
Bulgur With Crimini Mushrooms


Ingredients:
extra virgin olive oil, garlic cloves, onion, mushrooms, bulgur, fresh rosemary, fresh thyme leave, black pepper

Directions:
Heat the oil in a large saucepan over medium heat.  When hot, put in the onion and garlic and cook, stirring, until the onion turns translucent (a couple minutes].
Add the mushrooms and cook, stirring frequently, for about 5 minutes.  If the mushrooms give off liquid, cook and stir until the liquid evaporates.
Add the stock, bulgur, rosemary, thyme, and a good amount of black pepper.  Bring to a boil.
Cover, lower the heat to medium-low, and simmer until the liquid is all absorbed and the bulgur is cooked, about 15 minutes.
If your stock is not salted, you may want to give it a sprinkling of salt before serving.  You may also want to garnish it with additional fresh herbs or a grating of Parmesan.  Enjoy!
World's Best (Now Vegetarian!) Lasagna
Category: world-cuisine
By Juliana Hale

The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.

Ingredients:
1 tablespoon olive oil
½ cup minced onion
2 cloves garlic, crushed
8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
6 ounces cooked and crumbled ground meat substitute (such as BOCA)
1 (15 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¼ cup water
3 tablespoons chopped fresh parsley, divided
1 tablespoon white sugar
¾ teaspoon dried basil
1 teaspoon salt, divided
½ teaspoon Italian seasoning
¼ teaspoon fennel seeds
⅛ teaspoon ground black pepper
12  lasagna noodles
1  egg, lightly beaten
1 (15 ounce) container ricotta cheese
12 ounces mozzarella cheese, sliced
6 ounces grated Parmesan cheese
cooking spray

Directions:
Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours. Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water. Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl. To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan. Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 15 mins
Yields: 1 lasagna

Calories: 365.8
Fat: 14.8 g
Saturated fat: 8 g
Carbohydrates: 33.1 g
Sugars: 5.7 g
Dietary fiber: 3.5 g
Protein: 26.8 g
Cholesterol: 57.1 mg
Sodium: 1025.5 mg
Salisbury Steak Deluxe


Ingredients:
mustard, Worcestershire sauce, horseradish, egg, onion, salt, pepper, ground beef, water, mushroom pieces

Directions:
In bowl, combine the soup, mustard, Worcestershie Sauce and horseradish.
Blend Well and set Aside.
In another bowl, lightly beat the egg.
Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture.
Add beef and mix well.
Shape into six patties.
In a large skillet, brown the patties in oil and drain.
Combine remaining soup mixture with water and mushrooms.
Pour over patties, cover and cook over low heat for 10-15 minutes or until meat is done.
Remove patties to a serving platter and spoon sauce over meat.
Flubber


Ingredients:
warm water, warm water

Directions:
In one container mix 1 1/2 cups warm water, white glue and a few drops of food coloring.
In a second container mix 1 1/3 cups of warm water and Borax.
Mix the Borax mixture into the glue mixture until combined.  (may be some liquid in bottom of container].
Place Fubber on a tray and let stand for a few minutes before playing with it!
Store in air tight container.
Cucumber Salad


Ingredients:
cucumbers, sugar, salt, lemon juice, water, creme fraiche, sour cream

Directions:
Peel cucumbers but leave some green on.
Grate them thick and put in medium bowl add sugar, salt, lemon juice, oil, water and stir well.
Garnish with little dollop of creme fraiche or sour cream.
Pressure Cooker Sweet Potatoes
Category: side-dish
By Spyce

Sweet potatoes are cooked in the pressure cooker and topped with a orange-brown sugar glaze. I love these with roasted or grilled chicken and Southern-style green beans.

Ingredients:
2 large sweet potatoes
¼ teaspoon salt, or to taste
½ cup dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup orange juice
2 tablespoons butter, cut into pieces

Directions:
Peel and cut sweet potatoes in half lengthwise, then cut each half into 1/4-inch slices. Place the slices into the pressure cooker's steamer basket. Sprinkle slices with salt. Combine brown sugar, cinnamon, and nutmeg in a small bowl. Mix well. Pour orange juice into the cooker (see Editor's Note, below). Place the trivet and the steamer basket with the sweet potatoes into the pot. Sprinkle the potatoes with brown sugar mixture. Place butter pieces on top. Lock the lid into place and bring the cooker up to full pressure (15 pounds per square inch) over high heat. Once pressure is reached, reduce heat to low and cook for 7 minutes. Quickly release the pressure using the method recommended by your cooker's manufacturer. Do not discard the cooking liquid. Remove the steamer basket from the cooker and carefully place potatoes into a serving dish. Return the cooker to the stove and bring cooking liquid to a boil over high heat. Reduce the heat to medium and simmer, stirring frequently, until the cooking liquid is reduced and syrupy, 5 to 7 minutes. The mixture should coat the back of a spoon. Pour syrup over sweet potatoes and serve.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 6 servings

Calories: 253.5
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 52.9 g
Sugars: 27.6 g
Dietary fiber: 4.8 g
Protein: 2.7 g
Cholesterol: 10.2 mg
Sodium: 213 mg
Quick Creamy Potato Soup
Category: soups-stews-and-chili
By Amanda

A yummy and easy to make potato soup.  Kids love it.

Ingredients:
8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans  condensed cream of chicken soup
2 ½ cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

Directions:
In a large saucepan, cook bacon until crisp.  Remove bacon, and set aside.  Drain all but 3 tablespoons bacon fat from the pan. Brown onions in bacon fat over medium heat. Add potatoes, and enough water to cover.  Cover and cook until potatoes are tender, 15 to 20 minutes. Stir together soup and milk until smooth; add to potato mixture.  Heat, but do not boil.  Add salt and pepper to taste, and stir in dill weed.  Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 403.8
Fat: 24.8 g
Saturated fat: 8.5 g
Carbohydrates: 32.9 g
Sugars: 7.2 g
Dietary fiber: 2.7 g
Protein: 12.5 g
Cholesterol: 41.7 mg
Sodium: 1026.2 mg
Cheesy Couscous


Ingredients:
fresh broccoli, carrots, black olives, garlic cloves, mayonnaise, feta cheese, cheddar cheese, parmesan cheese, paprika

Directions:
"Cook the couscous according to pack. Steam broccoli just till tender. Drain, and plunge into cold water to stop cooking and drain well. heat oven to 350. In a bowl, combine broccoli, coucous, carrots,olives,garlic,mayo,feta, cheddar. Mix well. Spoon into greased 1 1/2 qt dish. Top with cheese and paprika. Bake uncovered 20 minutes."
Bracha's Passover Turkey or Chicken Meatballs


Ingredients:
ground turkey, chicken, onion, carrot, egg, potato flour

Directions:
bring whatever sauce or soup you are having to a boil.
mix all meatball ingredients together.
Form balls and drop into boiling sauce/soup.  If sauce/soup bubbles die down because the meatballs are cooling it down, wait until it bubbles up again before dropping in more meatballs.
Simple Chocolate Iced Coffee


Ingredients:
"milk"

Directions:
Fill a tall glass with ice.
Pour milk and chocolate syrup over the ice.
Add cold coffee and stir well until chocolate syrup is dissolved.
Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like.
Diabetics and dieters can substitute sugar-free chocolate syrup.
Crunchy-Top Potatoes


Ingredients:
butter, margarine, potatoes, cheddar cheese, salt, paprika

Directions:
Place butter or margarine in a casserole., Put in oven that is preheated to 375°F., Peel potatoes and slice into 1/4 inch crosswise slices., Place slices in melted butter or margarine, coating well., Mix remaining ingredients., Dprinkle over top of sliced potatoes., Bake 30 minutes, or until potatoes are done and tops are crisp.
Potato & Sauerkraut Bake


Ingredients:
butter, onion, fennel bulb, celery ribs, carrots, sauerkraut, fresh cracked pepper, sea salt

Directions:
Preheat oven to 400°F.
Heat the butter in a heavy pot over medium heat.  Add the potatoes, and brown them a bit for 10 minutes, while sitrring every now and then.  Add salt and pepper to taste.
Add the onion, fennel, celery and carrots to the pot; stir and cook for 5 minutes longer.  I add just a bit of salt & pepper here too.
Remove from heat and stir in the sauerkraut.  Tranfer mixture to a greased or sprayed 9x13" casserole dish.
Bake for one hour, and stir every 15 minutes so everything gets nicely browned and nothing burns.  I add a small bit of salt and pepper every time I stir as well.
Remove from oven and let cool for at least 10 minutes before serving.
Rich Chocolate Brownie Waffles


Ingredients:
shortening, cake flour, eggs, sugar, salt, cinnamon, vanilla extract, milk

Directions:
Beat shortening until creamy and fluffy., Slowly adding in sugar, continue creaming shortening with sugar., When light, add in melted chocolate, then eggs., Blend well., Sift dry ingredients together, add alternately with milk with the vanilla added., Add in the nuts and blend well., Bake batter in a waffle iron.
Three Sisters' Salad


Ingredients:
corn kernels, tomatoes, zucchini, carrots, celery, chives, parsley, black beans, red kidney beans, chickpeas, olive oil, vinegar, ground cumin, salt, savory, chervil, ground celery seed

Directions:
Cook the corn briefly., Drain and let cool., Chop the tomato and prepare the remaining vegetables and herbs., Rinse and drain the beans., Mix the vegetables, herbs and beans togather in a large bowl., Mix the oil, vinegar and spices., Toss into the salad., Serve chilled.
Spanish Chickpea Soup


Ingredients:
dried garbanzo beans, chorizo sausage, garlic cloves, onion, cloves, ground coriander

Directions:
Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
Remove the clove studded onion and season the soup with salt and pepper to taste.
Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
Whilst reheating, toast some almond flakes until lightly brown under the grill.
Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.
Marie Rose Sauce


Ingredients:
mayonnaise, ketchup, lemon juice, Worcestershire sauce

Directions:
Mix Mayonnaise and Ketchup in bowl., Add lemon juice and worcestershire sauce to taste., Serve over Salad or as Shrimp Dip.
Bacon and Chipotle Potato Salad


Ingredients:
potatoes, salt, sour cream, mayonnaise, TABASCO® brand Chipotle Pepper Sauce, Dijon mustard, garlic, bacon

Directions:
Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO® Chipotle Sauce, mustard, and garlic; mix well. Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.
Southern Comfort Manhattan
Category: drinks
By Randy

Once you try these you may need to go back to a cheaper whiskey!!  Extremely tasty and addicting! I make them shaken. 'Up' on a cool day before dinner, or with ice on a hot day anytime.  Good quality ingredients are the key to making this drink unforgettable.  However, very well worth it, (if you're over the age of 45 and a Manhattan lover).

Ingredients:
2 (1.5 fluid ounce) jiggers Southern Comfort liqueur
1 (1.5 fluid ounce) jigger sweet vermouth
2 dashes aromatic bitters
4  ice cubes  (Optional)
1  maraschino cherry

Directions:
Fill a cocktail shaker with ice. Pour in the Southern Comfort, vermouth and aromatic bitters. Shake for about 15 seconds then strain into a highball glass with or without ice. Garnish with a maraschino cherry.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 297.2
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 7.5 g
Sugars: 3.3 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 4.8 mg
Portobello Porcini Cacciatore(Vegetarian)


Ingredients:
dried porcini mushrooms, extra virgin olive oil, mushroom caps, fresh thyme leaves, pepper, garlic cloves, cubanelle peppers, salt, black pepper, dry white wine, tomatoes, basil, penne, butter, pecorino romano cheese

Directions:
Place the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil  over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the  pot. Pour in all but last the few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with a spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil a large pot of water to a boil over medium heat. Add the pasta and cook until al dente, about 8-9 minutes. Drain the pasta and return it to the hot pot. Add the butter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top.
Garnish with lots of grated Romano. Enjoy!
Bridge Club Salad


Ingredients:
sour cream, ground black pepper, fresh basil leaf, olive oil, tomatoes, garlic clove, romaine lettuce leaves

Directions:
Cut the spam into small cubes and then mash with a fork or pluse several times in a food processor Add sour cream, garlic and pepper and mix.
Add the olive oil to the basil.
Cut the tomatoes into 8 pieces and shake out the seeds.
Place one lettuce leaf on each salad plate, top with the spam, and arrange 4 tomato wedges around edge of each plate.
Spoon the the oil and basil over the tomato wedges.
Serve chilled.
Quick Sticky Buns
Category: bread
By Debbie Rowe

These are great when you want homemade goodies but don't have the time to make them. I sometimes use flaked coconut instead of the pecans for a different taste!

Ingredients:
1 (10 ounce) can refrigerated biscuit dough
2 tablespoons margarine, melted
½ cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons dark corn syrup
¼ cup chopped pecans

Directions:
Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 dozen

Calories: 151.4
Fat: 6.6 g
Saturated fat: 1.3 g
Carbohydrates: 22.2 g
Sugars: 11.6 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Cholesterol: 0.2 mg
Sodium: 261.5 mg
White Trash Snack Mix (Microwave)


Ingredients:
creamy peanut butter, margarine, vanilla, powdered sugar

Directions:
Melt chocolate chips, peanut butter, margarine and vanilla in microwave 1-1.5 minutes.
Pour over chex.
Stir to coat.
Toss in bag with powdered sugar.
Parmesan Boneless Pork With Sautéed Peppers and Onions


Ingredients:
olive oil, red onion, green pepper, feta cheese, sour cream, boneless pork chops, parmesan cheese, eggs, chili powder, dried thyme, paprika, butter

Directions:
Heat the 2 T of oil for the onions and peppers in a large frying pan.  Over medium heat add the onions and peppers and sauté until well wilted and a little browned, stirring often.  Add the feta and sour cream and stir well to combine.  Let simmer until you are done cooking the meat.
Beat the eggs in a large flat bowl.  Mix the Parmesan cheese with the chili powder, paprika, and dried thyme in another large flat bowl.  Dip each pork chop in the egg (let the egg drip back into the bowl], and then turn in the cheese mixture to coat.   Meanwhile heat the butter and oil in a large non-stick frying pan.  When finished dredging the meat, lay it in the frying pan and cook on medium low heat for about 6 minutes, until the meat is browned.  Turn and cook 5 more minutes until browned on the other side of the pork, remove to a clean plate.
Serve the meat over the onions and peppers.
Grilled Salmon With Brown Butter Couscous


Ingredients:
butter, pine nuts, couscous, dry white wine, low sodium chicken broth, lemon rind, lemon juice, kosher salt, black pepper, white pepper, ground fennel, ground coriander, sugar, salmon fillets

Directions:
Preheat grill to medium-high heat.
Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add nuts; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in lemon rind and juice, 1/4 t salt, and black pepper.
Combine white pepper, ground fennel, coriander, sugar and 1/4 t salt in a small bowl. Coat salmon fillets with cooking spray. Sprinkle fillets with spice mixture. Place salmon on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side or until desired degree of doneness.
Serve hot with couscous.