• 4servings
  • 10minutes
  • 411calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B9, C
MineralsSelenium, Natrium, Chromium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 cup whole wheat couscous

  3. 1 (6 ounce) can skinless, boneless salmon, drained and flaked

  4. 1 large cucumber, chopped

  5. 2 stalks celery, chopped

  6. 1 tomato, chopped

  7. 1 teaspoon dried dill weed

  8. 1 teaspoon chopped fresh parsley

  9. salt, to taste

  10. freshly ground black pepper to taste

  11. 1 tablespoon lemon poppy seed dressing

  12. 3 tablespoons extra-virgin olive oil, or to taste

  13. 1 tablespoon distilled white vinegar, or to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Whisk together lemon poppy seed dressing, olive oil, and vinegar in a small bowl. Pour dressing over salad, and toss to coat.


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