Salmon Cucumber Couscous Salad Recipe

  • 2 cups water
  • 1 cup whole wheat couscous
  • 1 (6 ounce) can skinless, boneless salmon, drained and flaked
  • 1 large cucumber, chopped
  • 2 stalks celery, chopped
  • 1 tomato, chopped
  • 1 teaspoon dried dill weed
  • 1 teaspoon chopped fresh parsley
  • salt, to taste
  • freshly ground black pepper to taste
  • 1 tablespoon lemon poppy seed dressing
  • 3 tablespoons extra-virgin olive oil, or to taste
  • 1 tablespoon distilled white vinegar, or to taste
  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.