Salmon and Couscous Casserole

Salmon and Couscous Casserole

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From: Diabetic Living Magazine

Salmon is tossed with couscous, spinach, and roasted red peppers, then topped with toasted almonds for a light and easy meal that's ready in less than 30 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 cup water
  • 2 cloves garlic, minced
  • ⅔ cup whole wheat couscous
  • 1 (14.75 ounce) can salmon, drained, flaked, and skin and bones removed
  • 2 cups packaged fresh baby spinach leaves
  • ½ cup jarred roasted red sweet peppers, drained and chopped
  • ⅓ cup jarred tomato bruschetta topper
  • 2 tablespoons purchased toasted almonds (see Tip)

Preparation

  • Prep

  • Ready In

  1. In a 2-quart microwave-safe casserole, combine the water and garlic. Microwave, uncovered, on 100% power (high) for 2- ½ 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.
  2. 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- ¼ cups each).
  • Tip: If you cannot find toasted almonds, you can use untoasted almonds or toast your own. To toast your own, preheat oven to 350°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.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 335 calories; 9 g fat(2 g sat); 6 g fiber; 34 g carbohydrates; 30 g protein; 51 mcg folate; 41 mg cholesterol; 1 g sugars; 1,601 IU vitamin A; 56 mg vitamin C; 314 mg calcium; 3 mg iron; 616 mg sodium; 464 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Vitamin A (32% dv), Calcium (31% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 starch, 1 vegetables

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