Baklouti Green Chili Salmon and Lemon Cranberry Couscous Salad


  • 1 box couscous, add in a few tablespoons Harvest lemon olive oil in water
  • 1/4 cup dried cranberries
  • 1/4 cup dried cherries
  • 1/4 cup pine nuts/pecans/walnuts/ nut of choice
  • sea salt to taste

Dressing, equal parts Harvest baklouti olive oil and Harvest Serrano Honey Vinegar and Harvest Sicilian Lemon Vinegar, salt to taste. If too spicy, reduce the serrano honey

  • 1 can wild salmon, drained
  • spinach or greens of choice


  • Cook couscous according to directions and then mix in berries and nuts.  Cool in the fridge.  Mix salmon with half of the dressing.  Place greens in a bowl, add in however much couscous or salmon you wish and additional dressing. 
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