Grilled Salmon Salad with Couscous and Mixed Vegetables

Ingredients

• grilled salmon 6 oz
• cooked couscous 1.5 cup
• mixed vegetables (steamed) 1 cup
• olive oil 1 tbsp

Method

1. Prepare the Salmon. If your salmon is not yet grilled, season the 6 oz salmon with salt and pepper. Preheat your grill or grill pan over medium-high heat. Grill the salmon for about 4-5 minutes on each side until cooked through and opaque inside. Remove from heat and let it rest for a few minutes.
   Tip: Use a fish spatula to flip the salmon gently to avoid breaking it.
2. Cook the Couscous. If your couscous is not cooked, bring 1.5 cups of water to a boil, add a pinch of salt, then stir in 1 cup of dry couscous. Cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork. For this recipe, use 1.5 cups of already cooked couscous.
   Tip: Fluff couscous with a fork instead of stirring to keep it light and fluffy.
3. Steam the Vegetables. Steam 1 cup of mixed vegetables such as broccoli, carrots, and zucchini until just tender, about 5-7 minutes. Avoid overcooking to preserve nutrients and texture.
   Tip: Use a steamer basket over boiling water for even cooking.
4. Assemble the Salad. In a large bowl, combine the cooked couscous and steamed vegetables. Drizzle 1 tablespoon of extra virgin olive oil over the mixture and toss gently to coat evenly.
   Tip: Toss gently to avoid breaking the couscous grains.
5. Add the Salmon. Place the grilled salmon on top of the couscous and vegetable mixture. Optionally, garnish with fresh herbs like parsley or a squeeze of lemon juice for extra brightness.
   Tip: Serve immediately while the salmon is warm.

Pro tips

• To prevent couscous from clumping, fluff it with a fork and avoid stirring vigorously.
• Grill salmon skin-side down first for a crispier texture and easier flipping.