Salads

Salmon Couscous Salad

• 1 c. + 2 tbsp. water, divided
• 1 c. couscous
• 2 c. flaked cooked salmon*
• 2 green onions, chopped
• 2/3 c. chopped roasted
  red bell peppers
• 20 ripe olives, chopped
• 1/2 c. chopped fresh cilantro
• 1/4 c. lemon juice
• 2 tbsp. olive oil
• 1 tsp. ground cumin
  
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper

Bring 1 cup of water to a boil in a medium sauce pan. Add couscous, cover and remove from heat. Let stand 5 minutes; fluff with fork. In large bowl, stir together couscous, salmon, onions, bell peppers, olives and cilantro. In small bowl, whisk together lemon juice, oil, remaining 2 tablespoons of water, cumin, salt & pepper. Pour over salad; toss.

* Tip: If leftover cooked salmon is not available, simmer 2/3 lb. salmon fillet
in enough water to cover for 6 to 8 minutes or until fish just begins to flake.

Yield: 4 servings