Israeli Couscous Salad with Salmon

We love the freshness of this salad and the balanced nutrients that all of the ingredients bring. Great as a main entree salad for dinner or perfect for lunch. Best part here is that this salad is even better served cold the next day!

Serves 4

Ingredients:

1 3/4 cups Israeli couscous

2 3/4 cups broth or water

4 - 4 oz salmon filets

Olive oil

Kosher salt

Black pepper

1/3 cup pine nuts or slivered almonds

1/2 cup golden raisins

1/2 cup chopped fresh parsley

1/2 cup chopped fresh fresh basil

1 can garbanzo beans, drained and rinsed

4 cups baby spinach, roughly chopped

4 scallions, chopped

4 oz crumbled feta

Dressing:

1/3 cup olive oil

1/4 cup lemon juice

3 garlic cloves, minced

1 tsp kosher salt

1/2 tsp black pepper

Directions:

Heat broth or water over high heat in a small stockpot. Once boiling, add couscous and turn heat down to low and cover. Cook 10-12 minutes.

Spread salmon out on baking sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper. Place directly under broiler for 6 minutes. When done, remove from oven and set aside.

In a large salad bowl, combine nuts, raisins, parsley, basil, garbanzo beans, spinach and scallions. Add cooked couscous. Gently toss.

In a small bowl, whisk together salad dressing ingredients. Pour salad dressing over salad.

Plate salad. Top with filet of salmon, gently broken into pieces. Add feta cheese and any extra herbs.