Salmon Couscous Salad
High Protein, Good source of Healthy Fats (Omega 3)
Salad Ingredients
- 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 Italian salad dressing (see recipe below or use store bought)
- 3 tablespoons prepared mustard (may omit due to mustard in dressing below)
- 1 lemon, juice of
- salt and pepper to taste
Dressing Ingredients
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup Braggs liquid aminos
- 2 garlic cloves, pressed
- 1 tablespoon Dijon mustard
- 1 lemon (fresh-squeezed)
- 1 1/2 teaspoons thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
1. Whisk all ingredients of the dressing together, or shake in a jar to combine.
2. Boil 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.
3. Flake the salmon and add to the bowl.
4. Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
5. Add the onion, parsley and dill.
6. Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
7. Sprinkle over the couscous, and mix. Taste to see if there's enough mustard and lemon for your taste. Add if necessary. Add salt and black pepper to taste.
8. Chill for at least 2 hours if you have time, but it is good eaten right away, also. May also be enjoyed with fresh tomatoes.
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