Salmon and Couscous Casserole

Salmon is tossed with couscous, spinach, and roasted red peppers, then topped with toasted almonds for a light and easy meal that’s ready in less than 30 minutes.”

Ingredients

1 cup water
2 cloves garlic, minced
⅔ cup whole wheat couscous
1 (14.75 ounce) can salmon, drained, flaked, and skin and bones removed
2 cups packaged fresh baby spinach leaves
½ cup jarred roasted red sweet peppers, drained and chopped
⅓ cup jarred tomato bruschetta topper
2 tablespoons purchased toasted almonds (see Tip)

Directions

1In a 2-quart microwave-safe casserole, combine the water and garlic. Microwave, uncovered, on 100% power (high) for 2- ½ to 3 minutes or until mixture is boiling. Remove from microwave and stir in couscous; spoon salmon atop couscous mixture. Cover and let stand for 5 minutes.
2Add spinach, roasted peppers, and bruschetta topper to couscous mixture. Toss to combine. Divide mixture among four serving plates. Top with almonds. Makes 4 servings (1- ¼ cups each).

Tip: If you cannot find toasted almonds, you can use untoasted almonds or toast your own. To toast your own, preheat oven to 350°F. Spread whole almonds in a single layer in a pie pan. Bake for 8 to 10 minutes or until lightly browned, stirring occasionally. Cool completely before using.