Smoked Salmon Feta Couscous

by Marla on January 9, 2010 · 20 comments

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What is better that a hot NY bagel with gobs of cream cheese and smoked salmon? I used to love munching those things while walking around the city on a chilly winters day. In these mushroom caps I combine couscous, smoked salmon, feta cheese and fresh dill. All the flavors of that favorite bagel put in a perfect little mushroom cap. Great for appetizers or have more of them as a full meal.

Enjoy as straight out of a bowl or in the mushrooms.

What is your favorite way to prepare this tasty whole grain?

Smoked Salmon Feta Couscous

Makes 4 servings

NOTES:

  • Use the best quality Feta you can find.  The principle I follow with cheese is less is more. The more flavor you have in a cheese the less you need to use.  In this recipe I used  Raw Sheep Milk Bulgarian Feta.  It is much tangier and creamier than the traditional drier crumbly pasteurized Cow or Goat Milk Feta. Check your local cheese shop or Whole Foods for artisan feta cheese.

INGREDIENTS

  • 4 ounces Wild Smoked Salmon
  • 2 cups cooked Whole Wheat Couscous
  • 6 ounces Crumbled Feta Cheese
  • handful of 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 or Crimini Mushroom Caps

METHOD

{couscous}

Cook according to package directions -or- add 1 cup couscous to 1 1/2 cups boiling water. Take off heat and let it sit for about 5 minutes and fluff with a fork. Toss it in a bowl with some olive oil, garlic salt and pepper. 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. Top each serving with additional feta, dill and chives for garnish.

{roasted 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 extra liquid from mushrooms. Scoop a small amount of couscous into each mushroom cap and garnish with feta, dill and chives.

Variations

  • Serve this recipe on Roasted Baby Portobello Mushroom Caps.
  • Serve it with a side salad or steamed veggies for a full meal.

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{ 19 comments… read them below or add one }

1 Maria January 9, 2010 at 1:31 pm

Great post. Everything looks so fresh and delicious!

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2 Kristen @ Change of Pace January 9, 2010 at 7:39 pm

It really is true that once you start eating healthier and listening to your body you do crave healthier things. I love reading your blog. You are a fantastic writer and your photos are gorgeous!

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3 marla January 9, 2010 at 8:04 pm

Thanks so much for your sweet comments! I enjoy reading reading such complimentary praise from my bloggie friends. Puts a smile on my face every time!

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4 sophia January 9, 2010 at 8:43 pm

I really enjoyed reading this post…You’ve got quite a way with writing! Every word just makes me drool, and so does the fantastic pictures! I love this recipe…so fresh, and with two of my fav ingredients: smoked salmon and feta! I would mind the carby, doughy bagel on the side, though! ;-)

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5 3hungrytummies January 9, 2010 at 9:59 pm

You have a lovely blog, this dish is to die for!

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6 Averie (LoveVeggiesAndYoga) January 9, 2010 at 9:52 pm

Wow Marla, you have great photography skills (in addition to your recipe creations!). I cant eat dairy, gluten, or fish on account of food allergies but you and my hubs would get along great with the bagels, cream cheese, lox (salmon), creations. He never met a bagel and lox he didnt love :)

Thanks for all your great comments thru the week. I dont have time always to respond w/ follow up emails but suffice to say, yours are heartwarming notes, and they show humor, intelligence, and the fact that you are INDEED a positive upbeat person…and we are going to possibly (soon i hope!) going to be able to meetup in person. Nothing definitive but working on the details :)

And the S. Berger chocolate. Cannot thank you enough for the giveaway win. I mean honestly, it’s like just the most awesome thing…thank you!

xoxo

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7 BNDQ8 January 10, 2010 at 2:56 am

what wonderful recipe..love it…its a combo of all the ingredients i love…and very well put together..love the way u write :)

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8 Nicole January 10, 2010 at 7:33 am

Oh, wow! Judging by the picture I thought the cous cous would be difficult, but to my surprise it looks pretty easy : ) Thanks, Marla! And great information on reasons to go whole grain! : )

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9 Angie January 10, 2010 at 9:45 am

Marla! Unlike some of your fans I am lucky enough to know you and hug you in person. Yes, it is true you are the most upbeat, positive and healthy person I’ve met. You really do “walk your talk”. You live this lifestyle and look and feel better for it. You are spreading the word and the love! It is your fantastic personality that shines through in your writing. My mouth was watering as I read your description of your affair with the NYC bagel. Hilarious and so true! Keep inspiring us. You are a gem!

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10 marla January 12, 2010 at 2:39 pm

Angie: I am so thrilled that you tried this couscous. You were kind enough to remind me that I need to get even more detailed than usual. Yes, a stronger Raw Sheep Feta adds more than the standard Goat or Cow pasteurized version. The Bulgarian I used is very creamy, like a Chévre, not dry and crumbly like the others.

Averie: I always love your take and I am glad that some of these recipes might work for your husband.

Faith: You are so sweet with your compliments!! I hope you were able to satisfy your bagel craving!

CookiePie: You are so lucky to live in Brooklyn, the home of the best bagels!!

Heather: I too had that box of couscous in the pantry for way to long. I didn’t know what to do with it. It is so versatile, great for sweet or savory recipes. The bonus is it cooks up so quickly!!

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11 Faith January 10, 2010 at 11:24 am

Marla, your description of a NY bagel is pure magic…I’m glad you gave us this healthy/delicious alternative because now I have a serious bagel craving, lol! I love how you served this in mushrooms – perfect for a party and so elegant! As always, your pics are stunning!

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12 Brunch at Saks January 10, 2010 at 11:43 am

Thanks for stopping by my blog! Yours is lovely! I will definitely be trying this delicious recipe soon! XOXO

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13 Sook January 10, 2010 at 9:49 pm

Hi! My first time here. This looks beautiful! I love the presentation.

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14 Simply Life January 11, 2010 at 5:00 am

YUM! what a great meal and combination!

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15 megan January 11, 2010 at 6:00 am

I love couscous in any form! this sounds so good and healthy – perfect for this time of year :)

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16 CookiePie January 11, 2010 at 9:23 am

LOVE this idea – wonderful ingredients put together in such an unusual way! I’ll have to try it.

I do love the occasional bagel (I live in Brooklyn! Please!) – but I’m a pumpernickel fan, so at least they’re lower on the glycemic index than white-flour ones :) Still, it’s a once-in-a-while treat.

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17 Heather @ Get Healthy With Heather January 11, 2010 at 12:00 pm

I’ve had a box of whole wheat couscous in the cupboard waiting to be used and this sounds like it’s be a perfect meal to use it for! Thanks for the great ideas Marla. You’re always so creative :)

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18 Cheryl January 11, 2010 at 6:48 pm

So glad I came across your site – this and others look amazing! The pictures really capture what you’re making!

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19 rebecca January 14, 2010 at 6:13 am

oh wow these rock

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