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Tabbouleh-Inspired Salmon Salad

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“I came up with this tonight while simultaneously craving pearl couscous, tabbouleh, and salmon. The end result was pretty yummy, so I'm documenting it here for safekeeping! We enjoyed it at room temp, but I imagine it would be good after a day in the fridge as well. Served with a nice green salad and extra feta on top this was a lovely summer meal. Cooking time does not include time to make couscous. I used 5-minute whole wheat Israeli couscous, which worked out great for a quick, easy recipe.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook couscous according to package directions, including 1/4 t salt in cooking water.
  2. Meanwhile, chop veggies and combine all other ingredients in a large bowl. Add warm couscous, then salt and pepper to taste.

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