Warm Salmon and Couscous Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Stir, cover tightly and let stand 5 minutes.
3. Add salmon, carrot, lemon juice, green onions, and walnuts.
4. Fluff with a fork and serve immediately on a bed of lettuce or spinach leaves.
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