Salmon Cucumber Couscous Salad

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"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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10 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. 1. Bring 2 cups water to a boil on stovetop. Add couscous, turn off heat and let sit for 3-5 minutes, until couscous is cooked. Rinse couscous in a strainer under cool water.
  2. 2. Add couscous to a bowl and add in all your chopped vegetables, salmon, and seasonings (taste it as you go).
  3. 3. Toss with the vinaigrette of your choice or make one by whisking 1 tablespoon lemon dressing with a little olive oil, vinegar (taste as you go, but a 3:1 olive oil to vinegar ratio works well).



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