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Mediterranean Salmon Couscous Salad

An easy to make main dish salad that’s as healthy as it is delicious!

Total Time

45 minutes

Servings

4 servings

Ingredients

  • 1 (5 oz) can Chicken of the Sea® Skinless, Boneless Pink Salmon, drained
  • 1 cup uncooked Israeli (pearled) couscous, orzo may also be used
  • 2 cups mixed salad greens
  • 1/3 cup jarred roasted red peppers, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata/Greek olives, chopped
  • 1/4 cup diced red onion
  • 3 Tablespoons chopped flat leaf parsley
  • Zest of a lemon
  • Kosher salt, to taste
  • fresh ground black pepper, to taste

Lemon Vinaigrette

  • Juice of a lemon (about 3 Tablespoons)
  • 3 Tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • Kosher salt, to taste
  • fresh ground black pepper, to taste

Instructions

  1. Cook the Israeli couscous according to package instructions.
  2. Once the couscous is cooked, rinse it under cold water then mix with roasted red peppers, tomatoes, olive, onion, parsley, lemon, salt, and pepper. Fold in the salmon.
  3. Lay mixed salad greens in large serving bowl or platter. Pour couscous mix over the greens.
  4. In a small bowl whisk together the ingredients for the lemon vinaigrette then pour over the salad.
  5. Taste, then season with salt and pepper as needed.
  6. Serve immediately or cover and refrigerate until ready to serve.

In this Recipe:

Alaskan Pink Salmon

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