Oh, you guys are going to like this one. I pulled it out of a Diabetic Living Magazine a while back when I had some canned salmon in my pantry and spinach in my fridge that needed to be used. YUMMY!
Salmon and Couscous Casserole
2 cloves garlic, minced
2/3 cup whole wheat couscous
1 14.75-ounce can salmon, drained, flaked, and skin and bones removed
2 cups packaged fresh baby spinach leaves
1/2 cup jarred roasted red sweet peppers, drained and chopped
1/3 cup jarred tomato bruschetta topper
2 tablespoons toasted almonds
In a 2 quart microwave safe casserole, combine 1 cup water and the garlic. Microwave, uncovered, on 100% power (high) for 2 1/2 to 3 minutes or until mixture is boiling. Remove from microwave and stir in couscous; spoon salmon over couscous mixture. Cover and let stand 5 minutes.
Add spinach, roasted peppers, and bruschetta topper to couscous mixture. Toss to combine. Divide mixture among 4 serving plates. Top with almonds to serve.
Serves 4
Notes:
I don't know about you but we are not really bruschetta eaters around our place. The footsie PJ and sippy cup drinking crowd just isn't too interested in that. I have never made this with the bruschetta topper included and it still is yummy. We don't bother with the whole wheat couscous and just use the regular. The whole wheat version is hard to find and we are gluten sensitive around this place. If this is the only gluten we have all day in this dish, then we tend to do alright. I started buying the jarred red peppers because of this recipe. So good! However, it doesn't use up the whole jar. As luck would have it I also have ANOTHER great recipe that uses jarred red peppers and we usually have it soon after this one to use up the red peppers. I'll give ya'll that recipe next week.
No comments:
Post a Comment