Served warm or at room temperature, this Israeli Couscous Salmon Salad is light, fresh and delicious. It comes together in right around 30 minutes!
Preheat oven to 450˚F. Line a sheet pan with foil and spray lightly with cooking spray.
Drain the couscous in a sieve. Drizzle lightly with olive oil and stir with a fork to prevent clumping. Set aside.
Bake for 6-10 minutes, until salmon is slightly firm to the touch and the internal temperature of the salmon reaches 125-135°F . Remove from oven and let sit for 2 minutes (the temperature will come up a bit during this resting time).
To assemble salad, combine watercress, arugula or baby spinach with the Israeli couscous in a large bowl. Drizzle with 2 tablespoons of the Lemon Dill Dressing.
Turn out couscous mixture onto a large serving platter or individual plates. Top with flaked salmon, tomatoes and Feta cheese. Drizzle with a bit more dressing and sprinkle genersouly with fresh dill. Serve extra dressing at the table.
Nutritional information below does not include calories for the dressing. See the Lemon Dill Dressing post for that information.