This salad has a refreshing tangy taste. It is quickly prepared with a can of salmon, a lemon vinaigrette, capers and couscous.
Servings: 2
In a medium casserole, bring the water to a boil, immediately add couscous, cover, remove from heat and let rest 5 Minutes.
Add scallion, pepper, capers, parsley and salmon to couscous. Don't stir yet.
In a small bowl, mix lemon juice, oil, water and curry, add to the couscous and mix well. Serve immediately or refrigerate up to 4 hours before serving.
Ingredients
Directions
In a medium casserole, bring the water to a boil, immediately add couscous, cover, remove from heat and let rest 5 Minutes.
Add scallion, pepper, capers, parsley and salmon to couscous. Don't stir yet.
In a small bowl, mix lemon juice, oil, water and curry, add to the couscous and mix well. Serve immediately or refrigerate up to 4 hours before serving.
