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Salmon Couscous Supper

With its delicate texture and superior flavor, leftover salmon should never go to waste! Jenny Brown of Bloomington, Indiana uses extra portions of couscous and salmon to create this appetizing dish.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced fresh carrot
  • 1/2 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 10 ounces fully cooked salmon, cut into chunks
  • 1/2 cup cooked couscous
  • 3 tablespoons reduced-sodium soy sauce

Directions

  • Place broccoli and carrot in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
  • In a large skillet coated with cooking spray, saute mushrooms and garlic for 2 minutes. Add broccoli and carrot; saute 2 minutes longer. Stir in the salmon, couscous and soy sauce; heat through.
Nutrition Facts
1-1/4 cups: 345 calories, 16g fat (3g saturated fat), 84mg cholesterol, 1010mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 33g protein.

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