1/1 Photo of Salmon Couscous Salad
Dorie's Lori's Note:
Hot nights are inspiring cool, healthy salads! Just made this last night, and it was so pretty and so delicious I think I’ll take it to my next potluck. This is sort of a different version of my Big Hit Couscous Salad (#175176), but much easier – much less prep – esp. if you have most ingredients on hand. I used frozen veggies. Prep time does not include optional chill time.
My Private Note
Units: US | Metric
- 1 1/4 cups water
- 1 tablespoon olive oil (optional)
- 1 1/2 cups whole wheat couscous
- 1 lb cooked salmon
- 3/4 cup frozen baby peas
- 3/4 cup frozen extra sweet corn
- 1/4 vidalia onion, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2/3 cup low-fat Italian salad dressing
- 3 tablespoons prepared mustard
- 1 lemon, juice of
- salt and pepper
- 1Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
- 2Flake the salmon and add to the bowl.
- 3Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
- 4Add the onion, parsley and dill.
- 5Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
- 6Sprinkle over the couscous, mixingly. (You know what I mean.) Taste to see if there’s enough mustard and lemon for your taste. Mustard can be added thinned with liquid, such as more dressing, lemon juice, or water. Add salt and black pepper to taste.
- 7Chill for at least 2 hours if you have time, but it is good eaten right away, also. We enjoyed this on lettuce leaves with sliced tomatos, cucumbers, and corn chips.
- 9Add extra time if you need to cook the salmon. I didn’t really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P. Was delish, and I used some liquid for ½ the couscous liquid. Saved the rest for another time. However, I am convinced this recipe would still taste delish with plain salmon.
- 10I imagine most kinds of mustard would be great, except I don't know about yellow?.
- 11Except the couscous, most measurements are an approximation, so please don’t be afraid to change it to fit your tastes.
- 12I also noticed that the peas lost their bright green color overnight, so for brightest looks, add before serving.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Salmon Couscous Salad
Serving Size: 1 (138 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 306.1
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 1.1 g
- Cholesterol 1.6 mg
- Sodium 4532.9 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 13.9 g
- Sugars 6.4 g
- Protein 18.2 g
The following items or measurements are not included:
whole wheat couscous