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1/2 cup couscous (125ml)
In saucepan, bring 3/4 cup (175ml) water to boil, add couscous, cover and remove from heat. Let stand for 5 minutes; fluff with fork.
In large bowl, combine couscous, green onion, corn, pimento, olives, parsley, and salmon.
In a smaller bowl, whisk together lemon juice, oil, water, cumin, salt, and pepper to taste; pour over salad and toss.
Posted by Shayla Goldstein
Nutritional Info Per Serving: N/A
1 green onion, chopped
1/2 cup corn kernels (125ml)
1/3 cup chopped canned pimento or roasted red peppers (75ml)
8 black olives (pitted), coarsely chopped
1/4 cup chopped fresh parsley (50ml)
1 7-1/2-oz. can pink salmon, drained (213g)
2 tbsp. lemon juice (25ml)
1 tbsp. EACH, olive oil and water (15ml)
1/4 tsp. cumin (1ml)
Salt and pepper to taste