Mediterranean Israeli Couscous Salad
with leftover salmon, chickpeas, and red peppers
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
- 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.
It was great! It was the perfect light lunch.0 Helpful
Very good; a light, healthy meal.0 Helpful
Going on the regular rotation! It also tasted great as a side dish with no meat added0 Helpful
This was so easy to put together. Loved the flavors.0 Helpful
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 Helpful
Grilled 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