"#sponsored I teamed up with @annieshomegrown to bring you these easy and delicious Salmon and Roasted Vegetable Couscous Bowls! š @thefeedfeed
My family loves fresh, delicious, and well-balanced dinners. This one's a favorite. Made with tender pearl couscous, roasted bell peppers, eggplant, zucchini, and onionsā¦ it's all tossed with Annieās Organic Roasted Garlic Vinaigrette. I serve it tender pan-seared salmon fillets to make it a complete meal. Seriously SO SO GOOD! š¤¤
@annieshomegrown Organic Roasted Garlic Vinaigrette is so special and flavor-packed! Garlicky, tangy, sweet, savory with hints of lemon and onion. Always organic, delicious, and absolutely perfect to dress up any meal! We love it š
All Annieās 8oz Dressings are on sale during October at your local @plummarket. Grab yours today!"
Salmon and Roasted Vegetable Couscous Bowl
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A Note from Feedfeed
Easy-peasy recipes bursting with flavor are made possible when you include Annie's Organic Dressings in the mix. Make sure to pick up a bottle for yourself at Plum Market this October because all Annie's 8oz Dressings are on sale!
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- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups pearl couscous
- 3 cups water
- 2 medium red bell peppers, diced
- 2 cups Italian eggplant, diced
- 1 medium red onion, diced
- 1 large zucchini, diced
- 1/4 cup olive oil, divided
- 1 tablespoon olive oil
- salt, to taste
- freshly ground black pepper, to taste
- 4 salmon fillets
- 1/2 cup Italian parsley, finely chopped
- Annie's Organic Roasted Garlic Vinaigrette
Method
Step 1
Preheat oven to 450 degrees F.
Step 2
Cook the couscous: Bring 3 cups water to a boil. Add couscous and bring back to a boil. Lower to a simmer, and cook, covered, for 10-13 minutes until the liquid is absorbed and the couscous is tender.
Step 3
Arrange bell peppers, eggplant, onion and zucchini on two large sheet pans, being careful not to overcrowd. Toss with 4 tablespoons olive oil, salt and pepper to taste. Roast for about 20 minutes or until tender, flipping halfway through.
Step 4
Meanwhile, season salmon fillets with salt and pepper. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook salmon for about 4-5 minutes on one side, flip and cook for 3 more minutes or until cooked through, depending on thickness.
Step 5
In a large bowl, combine cooked couscous with roasted vegetables, parsley, and Annieās Roasted Garlic Vinaigrette to taste. Season with salt and pepper to taste.
Step 6
Serve salmon on top of couscous.