Citrus Couscous Salad with Lemon Pepper Salmon Bright citrus and savory salmon add some zip to this delicious (and portable) lunch salad. Total Time 20 minutes Servings 2 servings Ingredients Share 2 (2.5 oz) pouches Chicken of the Sea® Pink Salmon with Lemon Pepper 3/4 cup low-sodium chicken stockzest of 1 lemon1/4 cup fresh lemon juice (from 1 to 2 large lemons)2/3 cup plain couscous1/2 small cucumber, peeled and chopped into ½-inch pieces1/4 cup toasted slivered almonds1/3 cup chopped fresh dill2 Tablespoons chopped fresh parsleysalt, to tasteblack pepper, to tasteLemon wedges, for serving Instructions In a medium saucepan, bring the stock, lemon zest and lemon juice to a boil.Remove the pan from the heat and stir in the couscous.Cover the pan and allow the couscous to absorb all of the liquid, about 8 minutes. Using a fork, fluff the couscous to break up any lumps and place in a large bowl.Add the salmon, cucumber, almonds, dill, and parsley to the couscous.Stir to incorporate all ingredients and season with salt and pepper to taste. Serve with lemon wedges. In this Recipe: Lemon Pepper Salmon Packet