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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

  • 2 (2.5 oz) pouches Chicken of the Sea® Pink Salmon with Lemon Pepper
  • 3/4 cup low-sodium chicken stock
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice (from 1 to 2 large lemons)
  • 2/3 cup plain couscous
  • 1/2 small cucumber, peeled and chopped into ½-inch pieces
  • 1/4 cup toasted slivered almonds
  • 1/3 cup chopped fresh dill
  • 2 Tablespoons chopped fresh parsley
  • salt, to taste
  • black pepper, to taste
  • Lemon wedges, for serving

Instructions

  1. In a medium saucepan, bring the stock, lemon zest and lemon juice to a boil.
  2. Remove the pan from the heat and stir in the couscous.
  3. Cover the pan and allow the couscous to absorb all of the liquid, about 8 minutes.
  4. Using a fork, fluff the couscous to break up any lumps and place in a large bowl.
  5. Add the salmon, cucumber, almonds, dill, and parsley to the couscous.
  6. Stir to incorporate all ingredients and season with salt and pepper to taste. Serve with lemon wedges.

In this Recipe:

Lemon Pepper Salmon Packet

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