Smoked Salmon Couscous {With Feta And Dill}

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   ["Cook couscous according to package directions -or- add 1 cup couscous to 1 1/2 cups boiling water. Take off heat and let couscous sit for about 5 minutes and fluff with a fork. This will yield about 2 cups of fluffy couscous. Set aside.", "Toss couscous in a bowl with some olive oil, garlic salt and pepper.", "Add smoked salmon, feta cheese, some dill and chives. Gently combine. Adjust seasonings to taste. Add more or less of any ingredient if you wish.", "Top each serving with additional feta, dill and chives for garnish.

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   So simple, so good!", "Serving idea:

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   Serve Smoked Salmon Couscous on roasted baby portobello mushroom caps.", "To Roast mushroom caps: Preheat broiler with oven rack 4"" away from heat source. Gently wipe clean mushroom caps. Lightly spray both sides of mushrooms with olive oil, sprinkle on garlic salt and pepper. Place on a baking sheet. Broil for about 2 minutes gill side up. Flip and broil the mushroom tops another two minutes. Dump out any liquid from mushrooms.", "Scoop a small amount of couscous into each mushroom cap and garnish with feta, dill and chives."]

* Per serving · 4 servings · Values may vary.

No additional tips available.