This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450 degrees F oven until the fish is opaque and firm, 8 to 12 minutes. Source: Diabetic Living Magazine, Spring 2019

Lauren Lastowka


Ingredient Checklist


Instructions Checklist
  • Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.

  • Toss spinach with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.

  • Toss couscous with the remaining 2 tsp. vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese.


Tip: To make a quick white-wine vinaigrette, whisk 2 Tbsp. white-wine vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.

Nutrition Facts

464 calories; 22.1 g total fat; 5.2 g saturated fat; 69 mg cholesterol; 352 mg sodium. 1489 mg potassium; 34.7 g carbohydrates; 5.9 g fiber; 19 g sugar; 34.8 g protein; 9959 IU vitamin a iu; 28 mg vitamin c; 202 mcg folate; 183 mg calcium; 4 mg iron; 126 mg magnesium;

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Rating: 1 stars
THis recipe is not diabetic appropriate. Type 1 and Type 2 diabetics should not eat Cous Cous or any grains for that matter. Read More