Israeli Couscous Salmon Salad the Café Sucre Farine

thecafesucrefarine.com

K Le Fleur recipes

Used Napa, cabbage and spinach. Substituted fresh mozzarella.

2 cups low sodium chicken broth

½ teaspoon kosher salt

1 cup uncooked Israeli couscous

4 6-ounce skinless salmon fillets

kosher salt and freshly ground black pepper

5 ounces watercress, baby arugula or baby spinach about 6 cups

1 cup cherry or grape tomatoes halved or quartered, if larger

½ cup crumbled Feta cheese

¼ cup chopped fresh dill

Lemon Dill Dressing

Note: Ingredients may have been altered from the original.

Directions at thecafesucrefarine.com

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