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Mediterranean Salmon Couscous Salad

This healthful meal features mild and tender salmon, roasted cauliflower, large-pearl couscous, and a bounty of irresistible flavors. You just found your new favorite salad!

INGREDIENTS

  • 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

PREP TIME:

50 min

SERVES:

4

HERE’S WHAT YOU DO...

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together dressing ingredients. Season to taste.
  5. To assemble, toss salmon pieces and salad ingredients, roasted cauliflower, and cooked couscous together with dressing. Divide between 4 plates.
  6. Garnish with dill sprigs and lemon slices.
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