Ten Minute Salmon and Couscous Salad

2:55 am on 17 February 2007
(2-3 servings)


  • 1 can (100-200g) salmon
  • 1 ½ cups liquid (see below)
  • ½ tsp minced chilli (optional)
  • ¾ cup couscous
  • 2 spring onions, chopped
  • 1-2 cups chopped cucumber
  • 2 stalks celery, chopped
  • fresh herbs
  • 1 cup chopped firm tomatoes
  • juice of 1 lemon
  • 2-3 Tbsp olive oil
  • salt and pepper to taste


Use whatever sized can of salmon you have. Drain liquid from it and make up to 1 ½ cups with chicken stock. Add the chilli and bring to the boil.

Sprinkle in the couscous, take off heat, cover and leave for 6 minutes.

Meantime, chop all vegetables except tomatoes into a shallow salad bowl. Add herbs if available.

Toss the salmon through the room- temperature couscous with half the lemon juice and oil. Season to taste then fork through the vegetables, toss gently with the remaining lemon juice and oil, and top with the tomatoes. Refrigerate/pack leftovers in tightly closed containers for lunches.

From Jesse Mulligan, 1–4pm

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