Close
Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
1cupwater
2clovesgarlic, minced
⅔cupwhole wheat couscous
1(14.75 ounce) cansalmon, drained, flaked, and skin and bones removed
½cupjarred roasted red sweet peppers, drained and chopped
⅓cupjarred tomato bruschetta topper
2tablespoonspurchased toasted almonds (see Tip)
DirectionsIn a 2-quart microwave-safe casserole, combine the water and 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 atop couscous mixture. Cover and let stand for 5 minutes.Add spinach, roasted peppers, and bruschetta topper to couscous mixture. Toss to combine. Divide mixture among four serving plates. Top with almonds. Makes 4 servings (1-1/4 cups each).TipsTip: If you cannot find toasted almonds, you can use untoasted almonds or toast your own. To toast your own, preheat oven to 350 degrees F. Spread whole almonds in a single layer in a pie pan. Bake for 8 to 10 minutes or until lightly browned, stirring occasionally. Cool completely before using.Originally appeared: Diabetic Living Magazine
Directions
In a 2-quart microwave-safe casserole, combine the water and 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 atop couscous mixture. Cover and let stand for 5 minutes.Add spinach, roasted peppers, and bruschetta topper to couscous mixture. Toss to combine. Divide mixture among four serving plates. Top with almonds. Makes 4 servings (1-1/4 cups each).TipsTip: If you cannot find toasted almonds, you can use untoasted almonds or toast your own. To toast your own, preheat oven to 350 degrees F. Spread whole almonds in a single layer in a pie pan. Bake for 8 to 10 minutes or until lightly browned, stirring occasionally. Cool completely before using.
In a 2-quart microwave-safe casserole, combine the water and 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 atop couscous mixture. Cover and let stand for 5 minutes.
Add spinach, roasted peppers, and bruschetta topper to couscous mixture. Toss to combine. Divide mixture among four serving plates. Top with almonds. Makes 4 servings (1-1/4 cups each).
Tips
Tip: If you cannot find toasted almonds, you can use untoasted almonds or toast your own. To toast your own, preheat oven to 350 degrees F. Spread whole almonds in a single layer in a pie pan. Bake for 8 to 10 minutes or until lightly browned, stirring occasionally. Cool completely before using.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)335Calories9gFat34gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
