¼ cup sliced cremini mushrooms ¼ cup diced eggplant 3 cups baby spinach 2 tablespoons white-wine vinaigrette, divided (see Tip) ¼ cup cooked Israeli couscous, preferably whole-wheat 4 ounces cooked salmon ¼ cup sliced dried apricots 2 tablespoons crumbled goat cheese (1/2 ounce)
Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes.
Remove from heat and set aside.
Toss spinach with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
Toss couscous with the remaining 2 tsp. vinaigrette and place on top of the spinach.
Place salmon on top.
Top with the cooked vegetables, dried apricots, and goat cheese.