Couscous Salad with Salmon, Vegetables, and Chives

Couscous is very versatile. In a very short time, we can prepare an excellent salad with it, enriched with any additions. For starters, you can try our suggestion!

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Couscous

  • 200 g Couscous, dry

  • pieces Water

  • 1 pinch Salt, table

  • 1.5 spoons Oil, olive

Dressing

  • 1 pod Garlic, fresh

  • 3 spoons Soy sauce, shoyu

  • 2 spoons Juice, lime

  • 3 spoons Oil, olive

  • 180 g Sour cream

  • 5 pieces Radish

  • 1 piece Bell pepper, red, fresh

  • 0.5 piece Onion, raw

  • 0.5 piece Caraway, fresh

  • 1 spoon Oil, olive

  • 1 handful Thyme, raw

Salmon

  • 4 slice Fish, salmon, smoked

  • 1 pinch Salt, table

  • 1 spoon Juice, lime

  • 1 spoon Oil, olive

Steps

  1. In a pot, bring water to a boil, lightly salted. Once the water boils, remove the pot from the heat and stir in the couscous. Cover the pot and let it stand for 10 to 15 minutes, allowing the couscous to absorb all the liquid.

  2. Arrange the salmon slices on a plate. Season them with a pinch of salt, lime juice, and olive oil. Store the plate with salmon in the refrigerator until ready to use.

  3. Prepare the salad dressing. Peel and finely chop the garlic. Heat a little olive oil in a pot. Add the chopped garlic to the heated oil and sauté just until fragrant. Then, pour in the soy sauce, mix well, and set aside. Transfer the contents of the pot to a small bowl to cool. In another bowl, whisk together olive oil and lime juice. Add sour cream and mix well again. Add the cooled soy sauce and garlic mixture and mix everything thoroughly. Taste the dressing and adjust seasoning with salt and lime juice if needed. Store the dressing in the refrigerator until ready to use.

  4. Once the couscous has absorbed all the liquid, transfer it to a bowl and mix with a little olive oil. Store the bowl with couscous in the refrigerator until ready to use.

  5. Clean the radishes, wash them, and slice them into thin rounds. Place them in a bowl of cold water to keep them crisp. Clean the bell pepper, wash it, and slice it into thin strips. Peel and finely chop the onion. Clean the chives, wash them, and roughly chop them. Clean the fennel, wash it, and slice it thinly. Heat a little olive oil in a pan and quickly sauté the fennel. Transfer the sautéed fennel to a plate. Cover it with chives. Wrap the plate with fennel and chives tightly with plastic wrap.

  6. Serve the salad on a plate. First, place a mound of couscous on the plate. Add some dressing, radishes, onion, bell pepper, fennel, chives, and salmon. Finally, drizzle everything with more dressing and garnish with a few radish slices.

Nutrition Information (Per 100g)

  • Calories: 250.13 kcal
  • Fat: 13.75 g
    • Saturated Fat: 3.47 g
  • Carbohydrates: 22.24 g
    • Sugars: 1.41 g
  • Protein: 6.68 g
  • Fiber: 1.54 g

Advice

Instead of lime juice, you can use lemon juice. When cooking couscous, stick to the ratio of 1:2 (1 part couscous, 2 parts liquid).