Ingredients
¼ cup sliced cremini mushrooms
¼ cup diced eggplant
3 cups baby spinach
2 tablespoons white-wine vinaigrette, divided (see Tip)
¼ cup cooked Israeli couscous, preferably whole-wheat
4 ounces cooked salmon
¼ cup sliced dried apricots
2 tablespoons crumbled goat cheese (1/2 ounce)
Nutrition Profile
Nutrition Facts
Per Serving: 464 calories; protein 34.8g; carbohydrates 34.7g; dietary fiber 5.9g; sugars 18.9g; fat 22.1g; saturated fat 5.2g; cholesterol 68.9mg; vitamin a iu 9958.6IU; vitamin c 27.5mg; folate 202.3mcg; calcium 183.4mg; iron 4.5mg; magnesium 125.8mg; potassium 1488.8mg; sodium 352.1mg
Directions
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
TIPS
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.
