If you’re looking for a quick, easy, and nutritious meal that will win you over at first bite – this salmon and couscous salad is just that. It’s perfect for those moments when you need something healthy, but without a lot of effort. Rich in fresh ingredients, subtly sweet from dried apricots, and creamy from goat cheese, this salad will become your favorite meal for any occasion.
Ingredients:
- ¼ cup chopped mushrooms
- ¼ cup chopped cherry tomatoes
- 3 cups fresh spinach
- 2 tablespoons white wine vinaigrette (see tip)
- ¼ cup cooked couscous (preferably whole grain)
- about 110 g cooked salmon
- ¼ cup chopped dried apricots
- 2 tablespoons crumbled goat cheese (about 15 g)
Method of preparation:
- Heat a frying pan with non-stick spray over medium-high heat. Add the mushrooms and blue tomato, sauté for 3-5 minutes until softened and juices are released. Remove from heat and let cool.
- Mix the spinach with 1 tablespoon and 1 teaspoon of vinaigrette, then place it on a 23 cm diameter plate.
- Mix the couscous with the remaining vinaigrette and spread it over the spinach. Place the salmon on top.
- Add the fried vegetables, dried apricots and goat cheese.
Tip:
For a quick white wine vinaigrette, whisk 2 tablespoons white wine vinegar with 1/8 teaspoon each salt and pepper. Slowly add ¼ cup olive oil until combined. Any excess can be refrigerated for up to 5 days.
This salad is the perfect combination of freshness, rich flavor, and nutritional value.
English 
Macedonian