Tzatziki Salmon-Couscous Bowls
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1½ cups Israeli pearl couscous
- 2 Tbsp plus 1 tsp olive oil, divided
- 2 tsp Greek seasoning, divided
- 1½ lb salmon fillets
- 1 (6-oz) pkg baby spinach
- 1 English cucumber, sliced
- 1 pint cherry tomatoes, halved
- 2 avocados, diced
- 1 cup thinly sliced red onion
- 1 cup 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 bowls. Top with fish, cucumber, tomatoes, avocados, onion, and tzatziki dip.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
549
|
549
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 35 | 35 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 569 | 569 |
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