Tzatziki Salmon-Couscous Bowls
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 1½ cups whole wheat Israeli (pearl) couscous
- 2 Tbsp plus 1 tsp olive oil, divided
- 2 tsp Greek seasoning, divided
- 6 (4-oz) salmon fillets
- 1 (5-oz) pkg baby spinach
- 1 English cucumber, sliced
- 1 pint cherry tomatoes, halved (preferably multicolored)
- 2 avocados, diced
- 1 cup thinly sliced red onion
- 1½ cups tzatziki dip
Instructions
- Cook couscous according to package directions; toss with 1 tsp oil and ½ tsp Greek seasoning.
- Meanwhile, sprinkle fish with 1½ tsp seasoning. Cook fish, in batches, if necessary, in 2 Tbsp hot oil in a large skillet over medium-high heat 4 minutes per side or until fish flakes with a fork.
- Divide couscous and spinach among 6 shallow bowls. Top with salmon, cucumber, tomatoes, avocado, onion, and tzatziki dip.
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