Salmon And Couscous Salad – a delicious recipe with couscous, water, broccoli, olive oil, salmon, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat a little olive oil in a non-stick frying pan over medium heat until hot. Add the salmon fillets, season with salt and lemon juice and cook until well browned on both sides.
2
When ready, remove from the heat. Remove the skin and flake the fish.
3
Bring a pot of salted water to a boil. Place the couscous in a serving bowl.
4
Pour 180 grams of the boiling water over the couscous, cover and let sit for 3 minutes. Uncover and fluff the couscous with a fork.
5
Use the remaining water to cook the broccoli. Do not overcook. Once cooked, immediately drain the broccoli and let cool.
6
Mix the salmon and broccoli with the couscous. When completely cool, add the chopped tomatoes. When serving, sprinkle with a little olive oil and lemon juice. Mix and serve.
159
kcal
Calories
7
g
Fat
11
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup couscous, 5/8 cup water, 2 1/4 cups broccoli, olive oil, and more.
Yes, Salmon And Couscous 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.
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