Tabbouleh-Inspired Salmon Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I came up with this tonight while simultaneously craving pearl couscous, tabbouleh, and salmon. The end result was pretty yummy, so I'm documenting it here for safekeeping! We enjoyed it at room temp, but I imagine it would be good after a day in the fridge as well. Served with a nice green salad and extra feta on top this was a lovely summer meal. Cooking time does not include time to make couscous. I used 5-minute whole wheat Israeli couscous, which worked out great for a quick, easy recipe. Ingredients:
1 cup israeli couscous, dry (i used whole wheat) |
1/4 teaspoon salt |
2 (3 ounce) cans pink salmon, drained (use boneless) |
2 medium tomatoes, chopped |
1 cup bell pepper, diced |
1 cup cucumber, chopped |
1 cup parsley, snipped |
2 tablespoons lemon juice |
1/4 cup feta, crumbled (i like sundried tomato and basil flavor!) |
1 tablespoon olive oil |
kosher salt, to taste |
black pepper, to taste |
Directions:
1. Cook couscous according to package directions, including 1/4 t salt in cooking water.
2. Meanwhile, chop veggies and combine all other ingredients in a large bowl. Add warm couscous, then salt and pepper to taste.
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