Salmon couscous salad
Delight in a refreshing salmon couscous salad bursting with vibrant flavors and textures. Savor the fusion of tender salmon and fluffy couscous in every bite.
Ingredients:
- ¼ cup sliced cremini mushrooms
- ¼ cup diced eggplant
- 3 cups baby spinach
- 2 tablespoons white-wine vinaigrette, divided (see Tip)
- ¼ cup cooked Israeli couscous, preferably whole-wheat
- 110g cooked salmon
- ¼ cup sliced dried apricots
- 2 tablespoons crumbled goat cheese (1/60g)
Instructions:
- Spray a small pan with cooking oil and heat it over medium-high heat. Put in mushrooms and eggplant; stir and cook until they turn slightly brown and release juices, which should take about 3 to 5 minutes. Take it off the heat and keep it aside.
- Mix spinach with 1 tablespoon and 1 teaspoon of vinaigrette and spread it out on a 9-inch plate.
- Mix couscous with the remaining 2 teaspoons of vinaigrette and spread it over the spinach. Put the salmon on top. Add the cooked vegetables, dried apricots, and goat cheese on the top.
Summary:
- Calories: 659 kcal
- Fat: 35 g
- Protein: 33 g
- Carbs: 55 g
- Potassium: 1166 mg
- Magnesium: 82 mg