Lunch - Salmon Couscous Salad

Makes 3 servings.

Ingredients

• 1 lb. salmon filets

• ¾ Cup Israeli couscous, cooked and rinsed

• 2 English cucumbers, diced

• 1 cup cherry tomatoes, quartered

• ½ cup red onion, diced

• ¼ cup fresh parsley, chopped

• 4 tablespoons olive oil, divided

• 3 tablespoons red wine vinegar

• 2 tablespoons capers, rinsed and chopped

• 1 tablespoon honey Salt and pepper, to taste

Steps

1. Season the salmon generously with salt and pepper on both sides.

2. In a large skillet heat one tablespoon of oil over medium heat. Add the salmon skin side down and cook for 4 minutes per side until cooked through.

3. Transfer the salmon to a cooling rack. When cool enough to handle peel the skin off and discard, if desired.

4. In a large bowl add the cooked couscous, remaining olive oil, vinegar, honey, parsley, salt, and pepper, and mix to combine. Add the cucumber, tomatoes, red onion, capers, and mix to combine.

5. To serve, scoop the couscous salad onto a serving plate or bowl, top with salmon.