Ingredients
Equipment
Method
- Step 1: In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, then remove from heat and cover. Let it sit for about 5 minutes, allowing the couscous to absorb the broth.
- Step 2: While the couscous is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes on each side, or until cooked through. Remove from heat and flake the salmon into bite-sized pieces.
- Step 3: In a large bowl, combine the cooked couscous, flaked salmon, cherry tomatoes, diced cucumber, red onion, and chopped dill.
- Step 4: In a small bowl, whisk together the remaining olive oil, Dijon mustard, lemon juice, honey, and water to create the dressing.
- Step 5: Pour the dressing over the couscous salad and toss gently to combine. Serve warm and enjoy!
Notes
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a gentle toss before serving to redistribute the dressing!
