Grilled Salmon Salad with Mixed Greens and Couscous

Ingredients

• grilled salmon 5 oz
• mixed greens 2 cups
• cooked couscous 1/2 cup
• cherry tomatoes 1/4 cup
• olive oil 1 tbsp

Method

1. Prepare the couscous. If not already cooked, prepare couscous by boiling water (use 1:1 ratio of water to couscous), then remove from heat, stir in couscous, cover, and let it steam for 5 minutes. Fluff with a fork once done.
   Tip: Use vegetable or chicken broth instead of water for extra flavor.
2. Grill the salmon. Preheat your grill or grill pan over medium-high heat. Lightly oil the salmon to prevent sticking. Grill the salmon for about 4-5 minutes per side until it flakes easily with a fork and has nice grill marks.
   Tip: Pat the salmon dry before grilling to get a better sear.
3. Prepare the vegetables. Wash the mixed greens thoroughly and dry them using a salad spinner or paper towels. Halve the cherry tomatoes and set aside.
   Tip: Dry greens well to avoid soggy salad.
4. Assemble the salad. In a large bowl, combine the mixed greens, cooked couscous, and cherry tomatoes. Drizzle the olive oil over the salad and toss gently to coat all ingredients evenly.
   Tip: Add a squeeze of lemon juice or a splash of balsamic vinegar if you like extra zest.
5. Serve with salmon. Place the grilled salmon on top of the salad. Serve immediately while the salmon is warm.
   Tip: Garnish with fresh herbs like parsley or dill for added aroma.

Pro tips

• Make sure to preheat your grill or pan well to prevent the salmon from sticking.
• Fluff couscous gently with a fork instead of stirring vigorously to keep it light and fluffy.