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.)
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
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.
Serve on top of crisp greens or arugula
For extra kick add sliced pepperoncini peppers
Replace the couscous for another pasta shape