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Salmon Cucumber Couscous Salad

Salmon Cucumber Couscous Salad

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
cmw6v8

cmw6v8

I made this when I needed to clean out my pantry and use up our crop of cucumbers. This salad is light, fresh, and fast. You can add in whatever fresh vegetables you have on hand, and experiment with herbs and dressings. I didn't have any lemons on hand but I had a lemon poppy seed dressing which was too thick for this salad, so I thinned it into a vinaigrette with olive oil and vinegar. I served this with a hard-boiled egg on the side for an extra protein kick.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 3 to 5 minutes, then fluff with a fork. Rinse couscous with cold water in a colander set in the sink. Once cooled, pour couscous into a large bowl. Add salmon, cucumber, celery, tomato, dill weed, parsley, salt, and pepper.
  2. Whisk together lemon poppy seed dressing, olive oil, and vinegar in a small bowl. Pour dressing over salad, and toss to coat.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kellieann
12

kellieann

10/11/2010

Wow, this was SO good! I made my own poppy seed dressing, and it already had a lot of oil in it, so I just used 3 tablespoons of dressing on the salad. I can't wait to make this again! Thank you so much for the recipe!

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