Wednesday, April 1, 2015

Salmon Israeli Couscous Salad

1 cup uncooked Israeli couscous
1 1/4 cup chicken broth
1 pint cherry tomatoes
1/2 cup Kalamata olives, chopped
1 cup cooked salmon, flaked
1 green onion, sliced
olive oil
red wine vinegar
salt and pepper

1. Toast the couscous in a little olive oil until golden. Add the chicken broth, salt, and pepper. Bring to a boil and then turn down to a simmer until all liquid is absorbed.
2. Halve tomatoes and mix with olive oil, salt, and pepper. Roast for 20 minutes.
3. Mix the couscous, tomatoes, olives, salmon, and green onion. Gently toss with a few dashes of the vinegar and add salt & pepper as needed.

No comments:

Post a Comment

Cooking with Angus All rights reserved