Couscous Chickpea and Salmon Salad Recipe

Name: Couscous Chickpea and Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g couscous 1 tbsp. olive oil zest and juice 1 lemon 3 tbsp. chopped fresh dill; 2 tsp. freeze dried 50g cucumber, halved and sliced 1/2 green pepper, deseeded and sliced 75g canned chick peas, drained 2 (100g) cooked lightly smoked salmon fillets 1 (130g); 1 tbsp. olive oil; 1 lemon; 3 tbsp. chopped fresh dill; 1-3/4 oz. cucumber, halved and sliced; 1/2 green pepper, deseeded and sliced; 2-5/8 oz. canned chickpeas, drained; 2 (3-1/2 oz. each) cooked lightly smoked salmon fillets; 4-5/8 oz. herb salad mix

Servings: persons

75 g couscous 1 tbsp. olive oil zest and juice 1 lemon 3 tbsp. chopped fresh dill
2 tsp. freeze dried 50g cucumber, halved and sliced 1/2 green pepper, deseeded and sliced 75g canned chick peas, drained 2 (100g) cooked lightly smoked salmon fillets 1 (130g)
1 tbsp. olive oil
1 lemon
3 tbsp. chopped fresh dill
1-3/4 oz. cucumber, halved and sliced
1/2 green pepper, deseeded and sliced
2-5/8 oz. canned chickpeas, drained
2 (3-1/2 oz. each) cooked lightly smoked salmon fillets
4-5/8 oz. herb salad mix

1
1 Put the kettle on to boil.
2
Place the couscous in a heatproof bowl and stir in the olive oil, lemon zest and juice and dill.
3
Season with salt and pepper then pour over 150ml boiling water from the kettle.
4
Stir well, cover with an upturned plate and leave to stand for at least 10 mins or longer if preferred.
5
2 Remove the plate and stir the cucumber, pepper and chick peas into the couscous.
6
Heap in the base or at one end of plastic lunch box.
7
3 Break the salmon into large flakes and place on top or next to the couscous.
8
Finally add the salad leaves and seal the container.
9
Chill until required.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 75 g couscous 1 tbsp. olive oil zest and juice 1 lemon 3 tbsp. chopped fresh dill, 2 tsp. freeze dried 50g cucumber, halved and sliced 1/2 green pepper, deseeded and sliced 75g canned chick peas, drained 2 (100g) cooked lightly smoked salmon fillets 1 (130g), 1 tbsp. olive oil, 1 lemon, and more.

Yes, Couscous Chickpea and Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Chickpea and Salmon Salad

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