Salmon Couscous Salad
1 c. + 2 tbsp. water, divided
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
Marinated Grilled Vegetable Salad
2 c. olive oil
Marinate all the vegetables in the olive oil and
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