Citrus Couscous Salad with Lemon Pepper Salmon
Bright citrus and savory salmon add some zip to this delicious (and portable) lunch salad.
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
- 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.
