Prep 20 mins
Cook 5 mins
A recipe from "Clean Eating" magazine, spring 2008. This salad makes a wonderful lunch or light dinner, and has a spring-like freshness to it that makes it very appealing. Serve over a bed of baby spinach and garnish with lemon wedges if desired.
- 1 (14 3/4 ounce) can canned salmon, packed in water
- 1 medium carrot, grated
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup couscous (we use whole wheat)
- 1 cup Baby Spinach, shredded
- 1⁄4 cup green onion, chopped
- 2 teaspoons chili powder
- 1 1⁄4 cups chicken broth, boiling
- 1⁄4 cup walnuts, choped
- Measure broth into a large microwave safe bowl. Heat on high to boiling point (about 3 minutes) then add couscous, chili powder, lemon zest and spinach.
- Stir, cover tightly and let stand 5 minutes.
- Add salmon, carrot, lemon juice, green onions, and walnuts.
- Fluff with a fork and serve immediately on a bed of lettuce or spinach leaves.
This was good, but a little light-it felt like something was missing. I chose to make it ino a salad with the salmon and couscous over a bed of baby spinach. Next time I'll drizzle a little vinaigrette over it to add some extra flavor.
Yum! This is a great go-to recipe for a weeknight. DH enjoyed it as well, and he's usually into recipes that are a bit heartier. I used about a tsp of lemon zest out of necessity (I ran out), and I'm glad b/c the flavor balance was just right. It did take a few extra minutes for my couscous to finish cooking, and the flavors definitely didn't meld until the couscous was cooked. It occurs to me that this would also be great over wild rice, though less convenient to make for sure. Thanks so much for posting; I'm always looking for new ways to use canned salmon and tuna!