Sunday, August 8, 2010

Salmon and Whole Wheat Couscous Salad






Recipe from Clean Eating Magazine
Adapted and Husband-Tested in Alice's Kitchen

Here's a quick healthy dish to make tonight for tomorrow's lunch. Minimum prep is required, so it took all of 15 minutes start to finish to make. The original recipe called for couscous, but I use whole wheat couscous found in the bulk section of Lost River Market & Deli. Whole wheat is better for you! This is also much healthier than heavy mayonnaise based salads because you use chicken broth. I served this yummy dish with local tomatoes and whole wheat crackers. Just before serving, I added an extra squeeze of lemon juice to brighten the flavors. My husband and I thought it would make a great lunch to take to work.

2 (7.5 oz.) cans salmon, undrained and flaked (For extra calcium, be sure to leave in the bones and cartilage. Just crush them well and you'll never know they're there.)
1 medium carrot, grated
1 Tablespoon fresh lemon zest
juice of 1/2 large lemon
1 cup whole wheat couscous
1 cup fresh spinach, shredded
1/4 cup scallions, sliced
2 teaspoons chili powder
1 1/4 cup boiling chicken or vegetable broth
1/4 cup walnuts, chopped

In a large bowl, mix salmon, carrot, lemon zest and juice, couscous, spinach, scallions and chili powder. Pour boiling chicken broth over the mixture and mix well. Cover and let stand 5 minutes. Add walnuts and fluff with a fork. Serve warm or cold.




Per Serving:


345 Calories


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