Salmon Cucumber Couscous Salad recipe
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Ingredients
- 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
Nutrition Info
- 411.2 caloriescarbohydrate: 50.7 gcholesterol: 20 mgfat: 15.9 gfiber: 8.1 gprotein: 18.9 gsaturatedFat: 2.3 gservingSize: -sodium: 201.3 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Salmon Cucumber Couscous Salad
Directions
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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.