Salmon Couscous Salad

1 c. + 2 tbsp. water, divided
1 c. couscous
2 c. flaked cooked salmon*
2 green onions, chopped
2/3 c. chopped roasted red bell peppers
20 ripe olives, chopped
1/2 c. chopped fresh cilantro
1/4 c. lemon juice
2 tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Bring 1 cup of water to a boil in a medium sauce pan. Add couscous, cover and remove from heat. Let stand 5 minutes; fluff with fork. In large bowl, stir together couscous, salmon, onions, bell peppers, olives and cilantro. In small bowl, whisk together lemon juice, oil, remaining 2 tablespoons of water, cumin, salt & pepper. Pour over salad; toss.

* Tip: If leftover cooked salmon is not available, simmer 2/3 lb. salmon fillet in enough water to cover for 6 to 8 minutes or until fish just begins to flake.

Yield: 4 servings
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Marinated Grilled Vegetable Salad

2 c. olive oil
2 tbsp. chopped garlic
7 ea. zucchini, cut in strips
10 ea. tomatoes, quartered
2 ea. eggplants, peeled and cut into strips
5 ea. green peppers, cut in quarters and seeded
2 ea. red onion, peeled and sliced
3/4 cup balsamic vinegar
1 tbsp. dijon mustard
1 1/2 c. salad oil
salt and pepper to taste

Marinate all the vegetables in the olive oil and
garlic for one hour. Grill the vegetables on a pre-heated char broiler until done. Chill the vegetables and dice them into 1/2 inch squares. Set aside.

In a small bowl or electric mixing bowl, add vinegar, mustard and shallots. Blend together. Add oil in a thin stream while whipping to emulsify the vinaigrette. Season with salt and pepper.

Toss the vegetables into the vinaigrette and chill for service.

Yield: 30 servings
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