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.
- 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
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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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.