Ingredients
Mediterranean Israeli Couscous Salad:
- Red peppers, medium-sized - 2 ((Or 1 large or 3 small))
- English or Persian cucumbers - 1/2 lb
- 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
- Sliced black olives - 1/4 cup
- Baby spinach - 4 oz
- Leftover salmon - 1/2 lb
Prep
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Peppers / Cucumbers / Mint - Prep as directed. (Can be done up to 3 days ahead)
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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)
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Olives - Rinse and drain.
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Make
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Toss vinaigrette with peppers, cucumbers, mint, olives, spinach, and leftover salmon.
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