Israeli Couscous Salmon Salad
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
41 mins
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Servings
6 Servings
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Calories
388 kcal
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Course
Main Course
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Cuisine
American
Israeli Couscous Salmon Salad
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Served warm or at room temperature, this Israeli Couscous Salmon Salad is light, fresh and delicious. It comes together in right around 30 minutes!
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Ingredients
- 2 cups low sodium chicken broth
- ½ teaspoon kosher salt
- 1 cup uncooked Israeli couscous
- 4 6-ounce skinless salmon fillets
- Kosher salt and freshly ground black pepper
- 5 ounces watercress, baby arugula or baby spinach about 6 cups
- 1 cup Cherry or grape tomatoes halved or quartered, if larger
- ½ cup crumbled Feta cheese
- ¼ cup chopped fresh dill
- Lemon Dill Dressing
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Instructions
- Preheat oven to 450˚F. Line a sheet pan with foil and spray lightly with cooking spray.
- In a medium size pot, bring chicken broth and ½ teaspoon salt to a boil. Add the couscous and reduce the heat to medium-low. Cover and cook until couscous is just tender, 8-10 minutes.
- Drain the couscous in a sieve. Drizzle lightly with olive oil and stir with a fork to prevent clumping. Set aside.
- While couscous is cooking, prepare salmon. Place salmon fillets on prepared pan spaced 1-inch apart. Season both sides lightly with kosher salt and freshly ground pepper. Drizzle 1 teaspoon of the Lemon Dill Dressing on each fillet. Spread with the back of a spoon to coat the top surfaces.
- Bake for 6-10 minutes, until salmon is slightly firm to the touch and the internal temperature of the salmon reaches 125-135°F . Remove from oven and let sit for 2 minutes (the temperature will come up a bit during this resting time).
- Flake salmon into large chunks with two forks (see tutorial above). Drizzle flaked salmon with 1-2 tablespoons of the Lemon Dill Dressing and toss gently to coat.
- To assemble salad, combine watercress, arugula or baby spinach with the Israeli couscous in a large bowl. Drizzle with 2 tablespoons of the Lemon Dill Dressing.
- Turn out couscous mixture onto a large serving platter or individual plates. Top with flaked salmon, tomatoes and Feta cheese. Drizzle with a bit more dressing and sprinkle genersouly with fresh dill. Serve extra dressing at the table.
Notes
- Nutritional information below does not include calories for the dressing. See the Lemon Dill Dressing post for that information.
- Lemon Dill Dressing
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
43g
(14%)
Protein
24g
(48%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
61mg
(20%)
Sodium
660mg
(28%)
Potassium
656mg
(19%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1715IU
(34%)
Vitamin C
15.3mg
(17%)
Calcium
275mg
(28%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 61mg | 20% |
| Sodium | 660mg | 28% |
| Potassium | 656mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1715IU | 34% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 275mg | 28% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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