Salmon Couscous Salad

Salmon Couscous Salad

This recipe is timeless as it can be customized with whatever vegetables are in season. Enjoy this vibrant salad as a lunch, dinner, or crowd-pleasing potluck option to impress!

Makes 3 Servings

Ingredients:

• 1 lb. salmon filets

• 1 cup English cucumbers, diced

• 1 cup cherry tomatoes, quartered

• 1 cup chickpeas, drained and rinsed

• ¾ cup Israeli couscous, cooked and rinsed

• 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

• 2 tablespoons Dijon mustard

• 1 tablespoon honey

• Salt and pepper, to taste

Steps

1. Season the salmon with Dijon mustard, salt, and pepper on both sides.

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

3. Transfer the salmon to a cooling rack.

4. In a large bowl or serving dish add the cooked couscous, cucumber, tomatoes, chickpeas, red onion, capers, parsley, and mix to combine.

5. To make a simple vinaigrette whisk together olive oil, red wine vinegar, honey, salt, and pepper. Pour over the couscous salad and enjoy!

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