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Quick Salad with Pearl Couscous, Salmon, and Dill Sauce - photo 1
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Quick Salad with Pearl Couscous, Salmon, and Dill Sauce

Pikantne Salads Main Dishes Lunches 15 min Easy 6 wyświetleń ~25.33 PLN - (0)
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Description

Here’s a recipe for a dish that saves the day on busy days! This quick salad is a nutritious, healthy, and incredibly tasty lunch that you can prepare in just 15 minutes, and without using a pan. The base is pearl couscous, also known as Israeli couscous – larger, chewy balls that absorb flavors perfectly. We combined it with delicate, hot-smoked salmon, which provides valuable omega-3 fatty acids. Crunchiness and freshness come from juicy cherry tomatoes and fresh cucumber, while a touch of spiciness is introduced by red onion. The whole dish is brought together by a velvety, refreshing sauce made from thick yogurt, fresh dill, and garlic. This dish is not only quick but also looks beautiful on the plate thanks to the contrasting colors. Perfect for a light lunch, a healthy dinner, or as a work lunch.

Składniki (12)

Servings:
2
  • Pearl couscous 100 g
  • Hot-smoked salmon 150 g
  • Cherry tomatoes 200 g
  • Fresh cucumber 150 g
  • Red onion 50 g
  • Thick natural yogurt (Greek style) 100 g
  • Fresh dill 0.8 pęczek
  • Lemon juice 15 ml
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Pestki słonecznika 15 g
💰 Szacowany koszt dania: ~25.33 PLN (12.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the base

1

Start by preparing the couscous. Pour 100g of pearl couscous into a medium-sized bowl (preferably glass or ceramic). Boil about 200 ml of water in a kettle. Measure out 150 ml of boiling water and pour it over the couscous. Add a pinch of salt. Quickly stir with a spoon to dissolve the salt and ensure the water evenly coats the grains. Cover the bowl with a plate and set aside for about 10 minutes. During this time, the couscous will absorb all the water and become soft, yet still firm.

Ingredients: Pearl couscous, Salt
Do not lift the plate and do not stir the couscous while it is swelling. This will allow it to absorb the water evenly. After 10 minutes, check with a fork – it should be 'al dente', meaning slightly firm in the center.

Preparation of vegetables and salmon

2

While the couscous is swelling, prepare the remaining ingredients. Wash the cherry tomatoes and cucumber thoroughly under running water. Dry them with a paper towel. Cut the tomatoes in half. You don't need to peel the cucumber (unless you prefer to), cut it lengthwise into four pieces, and then slice it into pieces about 0.5 cm thick. Peel the red onion and slice it into very thin feathers. Remove the salmon from the packaging, take off the skin (if there is any), and gently break the flesh into smaller, appetizing pieces using two forks.

Ingredients: Cherry tomatoes, Fresh cucumber, Red onion, Hot-smoked salmon
Use a sharp knife and a stable cutting board for chopping vegetables. This will make the work faster and safer. The thinner the onion slices, the milder its flavor will be in the salad.

Preparing the sauce

3

Now it's time for the sauce. Peel a clove of garlic and chop it as finely as you can. You can also press it through a garlic press. Rinse the fresh dill, dry it, and chop it very finely (just the fronds, without the thick stems). In a small bowl, place 100g of thick natural yogurt. Add the chopped garlic, dill, 15 ml (one tablespoon) of lemon juice, a pinch of salt, and a pinch of pepper. Mix everything thoroughly with a small spoon or whisk until a smooth, uniform sauce is formed.

Ingredients: Thick natural yogurt (Greek style), Fresh dill, Garlic, Lemon juice, Salt, Ground black pepper
To achieve a perfectly smooth sauce, first mash the chopped garlic with salt on a cutting board using the flat side of a knife – this will create an aromatic paste. Taste the sauce before adding it to the salad – if it’s not tangy enough, add a little more lemon juice.

Salad Assembly

4

Return to the bowl with the couscous. Remove the small plate – the couscous should have absorbed all the water. Take a fork and gently fluff the couscous, separating its grains to make it fluffy. Transfer the swollen couscous to a large bowl where you will serve the salad. Add the chopped vegetables: cherry tomatoes, cucumber, and red onion. Toss in the pieces of salmon. Drizzle everything with the prepared yogurt-dill dressing.

Ingredients: Pearl couscous, Cherry tomatoes, Fresh cucumber, Red onion, Hot-smoked salmon
Use a large bowl to easily and comfortably mix all the ingredients without spilling them. Stir gently to avoid crushing the pieces of salmon and tomatoes.

Final mixing and serving

5

Using two large spoons, gently mix all the ingredients so that the sauce evenly coats the couscous, vegetables, and salmon. Try to make movements from the bottom to the top to keep the salad light and fluffy. Transfer the finished salad to plates. If you are using the optional ingredient, sprinkle the top of the salad with toasted sunflower seeds for added crunch. Serve immediately after preparation.

Ingredients: Pestki słonecznika
If you want to enhance the flavor, you can toast the sunflower seeds in a dry, heated pan for 1-2 minutes until they start to smell and lightly brown. Be careful not to burn them! The salad tastes best fresh.

Fun Fact

💡

Pearl couscous, also known as 'ptitim', was created in Israel in the 1950s at the request of the country's first prime minister, David Ben-Gurion. It was meant to be a substitute for rice during times of food shortages and quickly gained popularity worldwide.

Best for

Szybki obiad w tygodniu Zdrowa kolacja Lunch do pracy Lekki posiłek po treningu

Tips

🍽️ Serving

Serve the salad slightly chilled or at room temperature. You can garnish it with an extra sprig of fresh dill and a slice of lemon. It pairs wonderfully with a slice of crunchy whole grain bread.

🥡 Storage

If you are preparing a salad to take away (e.g., to work), store the dressing in a separate small container and drizzle it over the dish just before eating. This way, the vegetables and couscous won't soak up the dressing and will stay fresh. The salad can be stored in the refrigerator in an airtight container for up to 24 hours, but it will lose some of its crunchiness.

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