Smoked Salmon Couscous {With Feta And Dill}

• 4 ounces Wild Smoked Salmon
• 1 to 1 1/2 cups Whole Wheat Couscous
• 3 to 5 ounces Crumbled Feta Cheese
• Handful Chopped Fresh Dill (reserve some for garnish)
• a few tablespoons Chopped Fresh Chives (reserve some for garnish)
• Black Pepper to taste
• Garlic Salt to taste
• Olive Oil
• optional: Roasted Baby Portobello Mushroom Caps

1. Cook couscous according to package directions -or- add 1 cup couscous to 1 1/2 cups boiling water. Take off heat and let couscous sit for about 5 minutes and fluff with a fork. This will yield about 2 cups of fluffy couscous. Set aside.
2. Toss couscous in a bowl with some olive oil, garlic salt and pepper.
3. Add smoked salmon, feta cheese, some dill and chives. Gently combine. Adjust seasonings to taste. Add more or less of any ingredient if you wish.
4. Top each serving with additional feta, dill and chives for garnish.rnrnSo simple, so good!
5. Serving idea:rnServe Smoked Salmon Couscous on roasted baby portobello mushroom caps.
6. To Roast mushroom caps: Preheat broiler with oven rack 4" away from heat source. Gently wipe clean mushroom caps. Lightly spray both sides of mushrooms with olive oil, sprinkle on garlic salt and pepper. Place on a baking sheet. Broil for about 2 minutes gill side up. Flip and broil the mushroom tops another two minutes. Dump out any liquid from mushrooms.
7. Scoop a small amount of couscous into each mushroom cap and garnish with feta, dill and chives.

salmon, whole wheat couscous, feta cheese, handful, fresh chives, black pepper, garlic, olive oil

Taken from food52.com/recipes/2521-smoked-salmon-couscous-with-feta-and-dill (may not work)