A delicious healthy Mediterranean salmon salad. This recipe was developed by Kathy Casey Food Studios for Seatech Corporation.
Makes 5 1/2 cups (2 1/2 lbs.)
Ingredients:
1 cup dry Israeli couscous (3 cups cooked)
1/2 cup Greek Vinaigrette - purchased
2 Tbsp lemon juice, fresh
1 Tbsp garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup red peppers, diced 1/4"
1/2 cup green peppers, diced 1/4"
1/2 cup red onion, diced 1/4"
1/4 cup Kalamata olives, pitted, chopped
1/2 cup feta cheese, crumbled
1 Tbsp oregano, fresh, chopped or 1 tsp dry whole oregano
1/2 cup Italian parsley, chopped
8 oz wt. Ocean Kitchen Cooked Salmon
Directions:
Bring a large pot of water to a full boil. Stir in couscous. Cook until fully tender, drain and rinse with cold water..
In a large bowl whisk together the vinaigrette, lemon, garlic, salt and pepper. Add the cooked couscous and remaining ingredients. Stir to combine. Refrigerate.
Serving Tips:
Serve on top of crisp greens or arugula
For extra kick add sliced pepperoncini peppers
Replace the couscous for another pasta shape
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