Recipes
Lemon-Olive Salmon Couscous Salad
Uses: salmon pouch, couscous, grape tomatoes, black olives, lemon
Ingredients:
- 2 1/2 ounces pouch salmon
- 3/4 cup cooked couscous, cooled
- 1/3 cup grape tomatoes, halved
- 1 tablespoon sliced black olives
- 1 tablespoon lemon juice
- 1 teaspoon oil
Instructions:
- Prepare and cool the couscous promptly.
- Flake the salmon into a bowl and add couscous, tomatoes, and olives.
- Whisk lemon juice with oil, oregano, black pepper, and a small amount of salt.
- Toss gently so the salmon stays in bite-size pieces and serve chilled or at room temperature.
Good for: A light Mediterranean-style salmon and couscous salad with tomato, olives, and lemon.
Optional: Add feta or roasted zucchini.