- 2 cups water
- 1 cup whole wheat couscous
- 1 (6 ounce) can skinless, boneless salmon, drained and flaked
- 1 large cucumber, chopped
- 2 stalks celery, chopped
- 1 tomato, chopped
- 1 teaspoon dried dill weed
- 1 teaspoon chopped fresh parsley
- salt, to taste
- freshly ground black pepper to taste
- 1 tablespoon lemon poppy seed dressing
- 3 tablespoons extra-virgin olive oil, or to taste
- 1 tablespoon distilled white vinegar, or to taste
- Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 3 to 5 minutes, then fluff with a fork. Rinse couscous with cold water in a colander set in the sink. Once cooled, pour couscous into a large bowl. Add salmon, cucumber, celery, tomato, dill weed, parsley, salt, and pepper.
- Whisk together lemon poppy seed dressing, olive oil, and vinegar in a small bowl. Pour dressing over salad, and toss to coat.
09/06/2019
recipepes.com
salmon cucumber couscous salad, recipe
PT15M
PT1H
5
455 calories
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