Food Service Search Staff

INGREDIENTS:2 cups sweet red pepper, diced
2 cups green bell pepper, diced
2 cups carrots, shredded
2 cups shiitake mushrooms, fresh, sliced
1 cup onions, small dice
3 qts. fish or vegetable stock
as needed, salt
½ tsp. pepper
1 qt. 3 ½ cups couscous, plain
3 cans Alaska canned salmon, 14 3/4 oz. each

Balsamic Mustard Dressing:
2 cups balsamic vinegar
1 cup olive oil
½ cup basil, fresh, chopped
¼ cup Dijon-style mustard
1 tsp. salt
1 tsp. sugar
½ tsp. pepper
24 lettuce leavesDIRECTIONS:Sauté peppers, carrots, mushrooms and onion in oil until crisp-tender, about 3 to 5 minutes. Add stock and seasonings. Bring mixture to boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff couscous with fork. Drain salmon and break into chunks. Combine vinegar, oil, basil, mustard, salt, sugar and pepper; mix well. Add salmon and dressing to couscous and mix well.

To serve:
Serve 12 oz. per portion on lettuce-lined plate. Garnish with basil if desiredSERVINGS:24 10-ounce servingsPHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE