If you guys haven’t noticed, I am a huge couscous fan. It is so simple to prepare and you can do so much with it. I use it in dishes where I might normally do pasta or rice. If you are watching your waist line this is a very good choice AND it only takes 5 minutes to prepare – win/win!
I especially love the combination of fish and couscous – it goes together perfectly. Toss in a few veggies and a drizzle of a good balsamic vinaigrette and you have a meal that will have your taste buds doing a little happy dance. The recipe I am sharing today is very versatile. I think you guys will love my Mediterranean Couscous Salad With Salmon. You can toss in whatever veggies you have on hand and this one can be on the table in less than 30 minutes.
Both salmon and couscous are on sale next week at Publix. So keep this one in mind when you are creating your shopping list.
This meal is part of the What’s For Dinner? Publix Menu For The Week 4/21 – 4/30 (4/21 – 4/29 for some). Remember this ad doesn’t start until next week so you have time to gather your supplies. Here are the other recipes I have shared this week:
- Blue Cheese Stuffed Buffalo Chicken Meatballs
- Broccoli, Ham and Cheese Ring – Publix Menu Plan Recipe
- 1 pound salmon
- 3/4 cup cooked couscous (cooked according to package instructions)
- 1 cup zucchini, cubed
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons crumbled feta
- 2 tablespoons Kalamata olives, sliced
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 3 oz extra virgin olive oil
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- lemon
- 1 garlic clove, minced
- Prepare the dressing by combining the honey, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper.
- Whisk until combined and dressing is emulsified. Set aside.
- Lightly brush the salmon with olive oil and sprinkle with salt and pepper, grill for 3 -4 minutes per side.
- In a skillet, heat 1 teaspoon of olive oil and cook the zucchini cubes until tender – about 3 minutes.
- Toss in the spinach and cook until wilted – about another 2 minutes.
- Finally, add the tomato halves and stir to warm slightly.
- Add the couscous to the vegetable mixture.
- Serve the salad by topping with feta, Kalamata olives, and the grilled salmon.
- Drizzle with the a little of the prepared balsamic dressing and serve with a lemon wedge.
Grab these ingredients plus a few pantry staples and you can whip this up in no time flat!
- Athenos Crumbled Feta Cheese Assorted Varieties 3.5-4 oz pkg BOGO $3.09 ($1.55)
- Backyard Grilling Vegetables- zucchini, $1.29/lb
- Tomatoes – $2
- Near East Rice Pilaf or Couscous or Taboule Whole Grain Bleands or 100% Natural Quinoa Blend or Pearled Couscous, Assorted Varieties 4.7-10 oz box, BOGO $2.35 ($1.18)
- Publix Premium Salmon Fillets, 12 oz, $6.99
