Zesty Salmon and Herb Couscous Salad
Transform those warm summer evenings into a refreshingly delightful experience with our Zesty Salmon and Herb Couscous Salad. Perfect for potlucks, family dinners, or a sophisticated lunch, this vibrant dish combines tender salmon chunks with fluffy whole wheat couscous, fresh herbs, and a tangy mustard and lemon dressing. The ease of preparation, especially with readily available ingredients, ensures you have this nutritious and appealing meal ready in no time. For those nights when a hot meal feels heavy, fall in love with this light, flavor-packed salad that’s sure to satisfy and impress.
6
Servings
300
Calories
13
Ingredients
Ingredients
water
1 1/4 cups (boiled)
olive oil
1 tablespoon (optional)
whole wheat couscous
1 1/2 cups (uncooked)
cooked salmon
1 lb (flaked)
frozen baby peas
3/4 cup (steamed)
frozen extra sweet corn
3/4 cup (steamed)
Vidalia onion
1/4 (diced)
fresh parsley
1/4 cup (chopped)
fresh dill
1/4 cup (chopped)
low-fat Italian salad dressing
2/3 cup (mixed with mustard)
prepared mustard
3 tablespoons (blended with dressing)
lemon
1 (juiced)
salt and pepper
to taste (added as needed)
Instructions
1
Start by bringing 1 1/4 cups of water and a tablespoon of olive oil to a boil in a medium saucepan. Once boiling, remove from heat, stir in the whole wheat couscous, cover, and let it sit for 5 minutes to absorb the liquid. Fluff the couscous with a fork, transferring it to a large bowl to cool.
2
Prepare the salmon by flaking it into small chunks and add it to the bowl with the couscous.
3
Steam the frozen baby peas briefly until just tender, then rinse under cold water to preserve color and halt cooking. Add to the salmon and couscous mixture.
4
Repeat the steaming process for the frozen sweet corn, rinse it with cold water, and combine it with the other ingredients in the bowl.
5
Incorporate the diced Vidalia onion, freshly chopped parsley, and dill into the couscous mixture, distributing evenly.
6
In a separate small bowl, blend the prepared mustard with a small amount of the low-fat Italian dressing until smooth. Then, combine with the remaining dressing and fresh lemon juice. Stir this dressing mixture into the couscous and salmon mix, ensuring all components are thoroughly coated.
7
Taste and adjust seasoning by adding salt, pepper, or additional mustard thinly mixed with liquid such as more dressing, lemon juice, or water if needed.
8
For best results, allow the salad to chill for at least 2 hours before serving, although it can be enjoyed immediately. Serve the salad on crisp lettuce leaves, garnished with slices of tomatoes and cucumbers for a refreshing contrast. Accompany with crunchy tortilla corn chips for added texture and enjoyment.
9
Note: If starting with raw salmon, you may poach it gently in a mixture of water and chicken broth with onion, lemon, parsley, dill, bay leaf, thyme, salt, and pepper for a flavorful boost. This broth can also replace part of the water used to cook the couscous. Additionally, experiment with different mustard varieties for a unique twist.
Nutrition Information
27.5g
Carbs
21.7g
Protein
4.2g
Fiber
267mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Zesty Salmon and Herb Couscous Salad.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the total calories per serving?
Each serving contains 300 calories.
What is the protein content per serving?
Each serving provides 21.7g of protein.
How much fiber is in each serving?
The salad contains 4.2g of fiber per serving.
What is the sodium content of this dish?
The dish contains 267mg of sodium per serving.
How many carbohydrates are in a serving?
There are 27.5g of carbohydrates per serving.
What type of couscous is used?
The recipe calls for 1 1/2 cups of uncooked whole wheat couscous.
How do I prepare the couscous?
Bring 1 1/4 cups of water and 1 tablespoon of olive oil to a boil, stir in the couscous, remove from heat, cover for 5 minutes, then fluff with a fork.
How much salmon is needed?
The recipe requires 1 lb of cooked salmon, flaked into chunks.
What vegetables are included in the salad?
The salad includes frozen baby peas, frozen extra sweet corn, and Vidalia onion.
How should the peas and corn be prepared?
They should be steamed briefly until tender and then rinsed under cold water to stop the cooking process.
What fresh herbs are added to the salad?
The recipe uses 1/4 cup each of freshly chopped parsley and fresh dill.
What ingredients make up the dressing?
The dressing consists of low-fat Italian salad dressing, prepared mustard, and fresh lemon juice.
What is the recommended chilling time?
For the best results, allow the salad to chill for at least 2 hours before serving.
Can I use raw salmon for this recipe?
Yes, you can poach raw salmon in a mixture of water and chicken broth with various aromatics like onion, lemon, and herbs.
Can the poaching liquid be reused?
Yes, the poaching broth can be used to replace part of the water when cooking the couscous for extra flavor.
How do I mix the dressing?
Blend the mustard with a small amount of the Italian dressing until smooth, then combine with the remaining dressing and lemon juice.
What should I serve the salad on?
The salad is best served on crisp lettuce leaves.
What are the suggested garnishes?
The recipe suggests garnishing with slices of tomatoes and cucumbers.
Is there a recommended side for this dish?
The recipe recommends serving the salad with crunchy tortilla corn chips for added texture.
Can I vary the type of mustard?
Yes, the recipe notes that you can experiment with different mustard varieties for a unique twist.
How much Vidalia onion is used?
The recipe calls for 1/4 of a Vidalia onion, diced.
What should I do if the salad is too dry?
You can adjust the seasoning or moisture by adding more dressing, lemon juice, or a little water mixed with mustard.
What is the total number of ingredients?
There are 13 total ingredients listed for this recipe.
Is olive oil mandatory for the couscous?
The recipe listed olive oil as optional when boiling the water for the couscous.
What size saucepan is recommended for the couscous?
A medium saucepan is recommended for boiling the water and preparing the couscous.
Is this a good recipe for summer?
Yes, the description highlights it as a refreshingly delightful experience for warm summer evenings.
What kind of Italian dressing is recommended?
The recipe specifies using low-fat Italian salad dressing.
Does the recipe include instructions for seasoning?
Yes, the recipe suggests adding salt and pepper to taste and adjusting other liquids as needed.