One thing about summer is that we tend to eat so much lighter and this salad fits the bill.
With the temps in the 100's over the past two weeks here DH and I really have not wanted much of anything to eat. I stumbled across this recipe in my saved/try pile and figured it would be perfect for now.
The original recipe did not call for the salmon I added that in for a bit of protein and I have to say it really was a tasty addition. I also added in radishes because they had been sitting in the refrigerator for a bit of time and thought they would add some more color.
This recipe was a nice change of pace and very satisfying. We had it for dinner but I can easily see eating it for a lunch.
Such a fresh and light meal for those hot summer days, give it a try and enjoy.
* Exported from MasterCook *
Summer Garden Couscous Salmon Salad
Recipe By: Priscilla Yee
Serving Size : 5
Categories: Main Meal
Amount Measure Ingredient -- Preparation Method
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1 cup chicken broth, reduced fat
1 cup couscous
1/2 medium English cucumber -- cubed
2 large radishes -- sliced thin
1/3 cup Feta Cheese
2/3 cup tomatoes -- chopped
3 tablespoons red onion -- chopped
2 1/2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
2 teaspoons lemon juice
1 teaspoon dried oregano
1/4 teaspoon Cumin
1 teaspoon Parsley
6 ounces Chicken of the Sea Pink Salmon
- In a small saucepan, bring chicken broth to a boil.
- Remove from heat, stir in couscous and let stand for 5 minutes.
- In a medium size bowl add in the remaining ingredients once couscous is done add that into the bowl.
- Add in the salmon, mix and serve warm or chilled.
"Taste of Home Simple & Delicious Magazine"
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Per Serving: 268 Calories; 10g Fat (35.2% calories from fat); 13g Protein; 31g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 286mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
Suggested Wine: Reisling