Couscous Lemon Salmon Salad
Prep 15M | Cook 15M | Enjoy in 15M
Israeli couscous (also known as pearl couscous) is a type of pasta, and it is a perfect ingredient to use in salads. This recipe is a great option to make ahead and take to work or school for a satisfying lunch! No need to heat it up at work – this salad is delicious straight out of the fridge.
2 cups cooked Israeli couscous (about 1 cup dry), cooled (see note)
3 tbsp fresh lemon juice
1 tbsp fresh chopped dill
1 tsp Dijon mustard
1 tsp garlic powder
½ tsp freshly ground pepper
1 tbsp olive oil
1 cup diced red bell pepper
1 cup diced cucumber
½ cup finely chopped red onion
8 oz salmon fillet, cooked (or 1 can (213 g) salmon, drained and flaked)
- Cook couscous according to package directions (about 15 minutes). Drain well and allow to cool fully.
- Meanwhile, in a large bowl, whisk together lemon juice, dill, mustard, garlic powder and pepper. Slowly add olive oil and whisk to combine.
- Add bell pepper, cucumber, onion, couscous and salmon. Toss to coat. Serve and enjoy!
Note: Israeli couscous is also known as pearl couscous or pearl pasta. It is shaped like small granules or pearls that are slightly larger than traditional couscous.
Serves 4 (1½ cups per serving)
Nutritional analysis per serving
7 g fat
17 g protein
30 g carbohydrates (27 g available carbohydrate)
3 g fibre