Mediterranean Salmon Couscous Salad

Servings

Prep Time

50 minutes

Difficulty

Intermediate

Ingredients

SALMON

2 cans King Oscar Salmon Mediterranean Style, separated into bite-size pieces
4 Persian cucumbers, diced
1/2 head radicchio, chopped
1/2 cup parsley, chopped
1/4 cup dill, chopped
1/4 cup kalamata olives, sliced
1 lemon, thinly sliced

COUSCOUS

1 cup Israeli couscous
1-1/2 cups water or vegetable broth
1 tbsp olive oil
Salt and pepper to taste

CAULIFLOWER

1 head cauliflower, cut into florets
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
2 tbsp olive oil
Salt and pepper to taste

LEMON-DIJON DRESSING

3 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp honey
1/4 cup olive oil
Salt and pepper to taste

Mediterranean-style salmon with Israeli couscous, golden roasted cauliflower, cucumber, kalamata olives, and fresh herbs in a bright lemon-Dijon vinaigrette.

Instructions

Preheat oven to 400°F.
Toss cauliflower florets with spices, olive oil, salt, and pepper. Spread out on baking sheet and roast for 25-30 minutes until tender and golden brown.
In a pot, bring 1-1/2 cups water or vegetable broth to a boil. Add couscous and cook for 10-15 minutes, until water is absorbed and couscous is cooked (per packaging instructions). Season with olive oil, salt, and pepper.
In a small bowl, whisk together dressing ingredients. Season to taste.
To assemble, toss salmon pieces and salad ingredients, roasted cauliflower, and cooked couscous together with dressing. Divide between 4 plates.
Garnish with dill sprigs and lemon slices.