Salmon CousCous Salad
This salmon CousCous salad by Leah Itsines combines San Remo CousCous with roasted vegetables, chickpeas and flaky salmon, finished with a light maple-mustard dressing. Ideal for meal prep, lunch boxes and easy family dinners.
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prep time15minuti
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cook time30minuti
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serves6people
Ingredients
Dressing
Roasted vegetables & salmon
Method
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Cook San Remo CousCous according to packet instructions. Fluff with a fork and set aside.
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Preheat oven to 200°C.
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In a small bowl, whisk together all dressing ingredients. Set aside.
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In a large bowl, mix olive oil, paprika, garlic powder, salt and pepper.
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Add pumpkin, capsicum, red onion, tomato and chickpeas. Toss to coat, then spread onto a lined baking tray. Roast for 25–30 minutes, until tender and lightly golden.
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Season salmon with remaining paprika, garlic powder, salt and pepper. Cook in a non-stick pan over medium–high heat for 3–4 minutes per side, or roast in the oven alongside vegetables for 15 minutes. Flake gently.
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In a large bowl, combine couscous, roasted vegetables and ¾ of the dressing. Mix well and transfer to a serving platter.
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Top with flaked salmon, drizzle with remaining dressing and garnish with basil.
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Serve and enjoy with family and friends!
