Mediterranean Israeli Couscous Salad
with leftover salmon, chickpeas, and red peppers
This is our colorful take on pasta salad using Israeli couscous and leftover salmon. Combined with summery peppers and cucumbers, you've got a cool weeknight dish that won't take long to come together.
Smarts: Use the heat from pasta (or other grains and proteins) to lightly wilt spinach, which helps you eat a lot more of this leafy green with ease.
Smarts: Use the heat from pasta (or other grains and proteins) to lightly wilt spinach, which helps you eat a lot more of this leafy green with ease.
Dependency
Proteins
Cuisines
Ingredients
Mediterranean Israeli Couscous Salad:
- Red peppers, medium-sized - 2 ((Or 1 large or 3 small))
- Mint - 2 sprigs, sliced in a chiffonade
- Shallots - 1/2 bulb, diced
- Red wine vinegar - 1 Tbsp
- Balsamic vinegar - 2 Tbsp
- Dijon mustard - 1 tsp
- Cooking oil - 1/4 cup
- Garbanzo beans (14 oz / 397 g can) - 1 can, rinsed and drained ((~2 cups))
- Israeli couscous - 1 1/2 cups, uncooked
- Baby spinach - 4 oz
- Leftover salmon - 1/2 lb
- Feta - 2 oz, crumbled
Nutrition Facts
Amount Per Serving
Calories
497
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
5g
23%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
30mg
10%
Just a moment...
Sodium
370mg
15%
Just a moment...
Total Carbohydrate
57g
19%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
5g
Just a moment...
Protein
22g
Just a moment...
Prep
- Peppers / Mint - Prep as directed. (Can be done up to 3 days ahead)
- Make vinaigrette - Dice shallots. Combine with red wine vinegar, balsamic vinegar, and Dijon mustard. Whisk in oil. (Can be done up to 3 days ahead)
- Garbanzo beans - Rinse and drain.
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Make
- This makes enough Israeli couscous for tomorrow night’s dinner. Bring a saucepan of water to boil. Salt generously and add Israeli couscous. Cook until al dente, tender but not soggy.
- While couscous is cooking, place spinach into a big salad or mixing bowl.
- Drain couscous, save ⅓ (~1 cup (235 ml) for 4 servings) for tomorrow’s dinner and then immediately add couscous to spinach. Toss, using the heat from the couscous to partially wilt the spinach.
- Add in peppers, mint, beans, and leftover salmon. Dress with vinaigrette and toss. Add feta if desired.
Nutrition Facts
Amount Per Serving
Calories
497
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
5g
23%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
30mg
10%
Just a moment...
Sodium
370mg
15%
Just a moment...
Total Carbohydrate
57g
19%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
5g
Just a moment...
Protein
22g
Just a moment...
Reviews
Ratings
22 reviews
My salmon had gone bad by the time I got around to making this dish, so I substituted Boar's Head Everroast deli meat instead (it was all I had!). It was still a solid meal. The mint was the pièce de résistance of the meal, in my opinion. It was a nice light and refreshing summer dinner.
0 HelpfulGrilled salmon night before after marinading salmon in soy sauce, orange juice, fresh ginger and orange marmalade. Added lots of fresh veggies from garden, lettuce, tomato, zucchini, cucumber, arugula. It was delicious. The dressing as listed was perfect.
0 Helpful