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Yields:
6 serving(s)
Prep Time:
35 mins
Cook Time:
20 mins
Total Time:
55 mins
These bowls couldn't be easier to prep; in fact, they'll be on your table in less than an hour. To give them a little extra flair and flavor, top with feta, olives, and a drizzle of tzatziki.
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Ingredients
- 6
skinless salmon fillets (about 6 ounces each)
- 3 1/2 tsp.
kosher salt
- 1 tsp.
black pepper
- 1 3/4 tsp.
dried oregano
- 2 Tbsp.
red wine vinegar
- 1/4 tsp.
red pepper flakes
- 2
garlic cloves, finely chopped
- 3/4 cup
plus 1 tablespoon olive oil
- 2
bell peppers (1 green, 1 red), cut into 1/2-inch pieces
- 1
cucumber, seeded and cut into 1/2-inch pieces
- 1/4
red onion, thinly sliced
- 1 1/2 cups
couscous
- 6 oz.
feta cheese, crumbled
- 1 cup
pitted assorted olives, halved
- 3/4 cup
tzatziki
Directions
- Step 1Preheat the oven to 375°. Place the salmon on a baking sheet. In a small bowl, combine 2 teaspoons salt, 3/4 teaspoon pepper and 1 teaspoon oregano. Season the salmon on both sides with the mixture.
- Step 2Bake until the salmon is opaque throughout, 12 to 14 minutes.
- Step 3Whisk together the vinegar, red pepper flakes, garlic, 1 teaspoon salt and the remaining 1/4 teaspoon pepper and 3/4 teaspoon oregano in a medium bowl. Whisk in 3/4 cup olive oil until combined.
- Step 4Add the bell peppers, cucumber and red onion to the vinaigrette. Stir until evenly coated.
- Step 5Bring 2 cups water to a boil in a medium saucepan. Add the remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Stir in the couscous, then cover, remove from the heat and let sit 5 minutes. Fluff the couscous with a fork, add to the vegetables and stir to combine.
- Step 6Divide the couscous mixture among shallow bowls. Top each serving with a salmon fillet and sprinkle with the feta and olives. Drizzle with the tzatziki.
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