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Fish citrus couscous salad
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 1 Cup | dry whole grain couscous |
| Cooking spray | |
| 1/2 lb | fish fillets, (tilapia, haddock, or salmon), skin and bones removed |
| 2 large | carrots, peeled and diced |
| 1 stalk | celery, ends trimmed and finely diced |
| 1 med | yellow onion, finely diced |
| 1/2 | red bell pepper, cored, seeded and diced |
| zest and juice 1 lime Zest and juice 1/2 lemon | |
| 1 tsp | Dijon mustard |
| 1 Tbsp | olive oil |
| 1 clove | garlic, minced |
| 2 tsp | dried parsley |
| Salt | |
| pepper to taste | |
1. Cook couscous according to package directions.
2. Heat a large nonstick or cast-iron skillet over high heat for 1 min. Spritz with cooking spray and reduce heat to med-high. Place fish in skillet and cook for 2 min per side. Remove fish and let cool for 5 min before flaking with a fork.
3. In a large bowl, combine couscous, fish, carrots, celery, onion and bell pepper.
4. In a med bowl, whisk together lime zest and juice, lemon zest and juice, Dijon, oil, garlic and parsley. Season with salt and pepper. Pour dressing over tilapia-couscous mixture and stir until well combined. Garnish with additional parsley. Serve immediately or chill in refrigerator, covered for up to 1 day.
Serves 6
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