Mediterranean Couscous Salad with Smoked Salmon
Mediterranean Couscous Salad is a light and healthy summer salad, lightly dressed in olive oil, and topped with incredibly delicious smoked salmon.
Servings: 6 servings
Calories: 250kcal
Ingredients
- 2 cups water
- 1 1/2 cups dry couscous
- 1 teaspoon salt
- 1/3 cup olive oil plus more for drizzling
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh dill chopped
- 1 green pepper chopped
- 2 garlic cloves minced
- 1 cup cherry tomatoes halved
- 1 medium English cucumber chopped
- 1/2 cup fresh parsley chopped
- 3 green onions chopped
- 6 ounces smoked salmon flaked
- 1/3 cup feta
Instructions
- In a medium saucepan, bring the water to a boil. Remove from the heat and stir in the couscous and salt. Cover and let sit for 10 minutes then fluff with a fork and let cool slightly.
- Whisk the olive oil, vinegar, garlic, and fresh dill together in a large bowl. Add the cooked couscous and toss to coat. Let cool slightly while preparing vegetables.
- Into the bowl, add cherry tomatoes, cucumber, parsley, scallions, and chopped peppers. Season with salt and pepper to taste; gently toss to combine. Add additional olive oil to taste.
- To serve, divide the salad into portions and top each with flaked smoked salmon and feta. A squeeze of lemon or a lemon wedge served on the side is delicious.
Notes
- Storing the Mediterranean Couscous Salad: This salad can be refrigerated in a covered container for up to 3 days. You may want to drizzle additional olive oil over the salad before serving.
- Storing Smoked Salmon: Smoked salmon can be refrigerated for up to 2 weeks unopened. If opened, I like to use it within 4 to 5 days. It can also be frozen in its packaging for up to 3 months.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 23g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 933mg | Fiber: 2g | Sugar: 2g