Recipe: Pearl Couscous Salmon Bites Salad
Pearl Couscous Salmon Bites Salad
Pearl Couscous Salmon Bites Salad
This salad's great all times of the year. You can change up the vegetables based on the season – summer squash and zucchini in the summer and butternut or acorn squash in the winter. By roasting your vegetables, it adds greater depth to your salad. In the Spring and Summer it can be served cold. In the Winter, you can serve it warm. The layered flavors seem to taste better the next day after the spices have had time to meld.
Makes: 6 to 8 servings
  • 1 ¾ cup pearl couscous
  • 1 cinnamon stick
  • 1 tablespoon plus 2 tablespoons olive oil
  • 1 large onion, diced
  • ½ cup pine nuts
  • ½ cup dried dates, diced
  • ½ cup dried figs, diced
  • ¼ teaspoon ground cinnamon
  • Juice of 1 lemon
  • 1 ½ pounds roasted summer squash chunks
  • 1 cup chopped fresh flat leaf parsley, leaves only
  • Sea salt to taste
  • Black pepper to taste
  • 1 package Dear North Wild Alaska Spruce Salmon Bites
Cook the couscous according to manufacturer's instructions, adding the cinnamon stick to the pot to infuse flavor. Heat a sauté pan over medium heat. Drizzle in 1 tablespoon of olive oil and swirl to coat the pan. Add the onion and sauté until translucent, about 5 minutes. Lower the heat to low and add the pine nuts, toasting them until slightly browned. Remove the saucepan from the heat. Stir in the dates and figs, sprinkling in the cinnamon, and tossing to coat. Transfer the dates and figs to a large bowl. Fold in the squash chunks. Combine the couscous with the dates, figs, and squash. Add in the Salmon Bites with the remaining 2 tablespoons of olive oil, lemon juice, and a hearty dash of salt and pepper. Toss until well mixed. Garnish with the parsley.
From Alaska With Love