Baby Vegetables, Couscous And Salmon With Lemon-Dill Vinaigrette Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 lemons, zest of
2 lemons, juice of
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon minced shallots
2 tablespoons honey
1 teaspoon dried dill
1/2 cup extra virgin olive oil
2 pkgs (16 ounce size) frozen baby peas and vegetable blend, cooked according to package directions and drained
1 box (10 ounce size) couscous, cooked according to package directions
1/2 pound smoked salmon, skin removed and cut into 1-inch cubes

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Directions:

In a small mixing bowl, whisk together lemon zest, lemon juice, salt, pepper, mustard, parsley, shallots, honey, and dill until thoroughly combined. Continue whisking as the olive oil is slowly added to the mixture. Set aside but do not refrigerate.

In large serving bowl, combine baby pea and vegetable blend and couscous. Cover and refrigerate for 2 to 4 hours.

Gently whisk dressing and pour half of the vinaigrette over the vegetables and couscous; toss gently to mix.

Place salmon on top of couscous and vegetables and pour remaining vinaigrette over salmon and couscous. Serve.

This recipe from CDKitchen for Baby Vegetables, Couscous And Salmon With Lemon-Dill Vinaigrette serves/makes 6

Recipe ID: 75885

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