Mediterranean Salmon Couscous Salad

A Wonderful Salmon Salad

A delicious healthy Mediterranean salmon salad. This recipe was developed by Kathy Casey Food Studios for Seatech Corporation.


Makes 5 1/2 cups (2 1/2 lbs.)




1 cup dry Israeli couscous (3 cups cooked)

1/2 cup Greek Vinaigrette - purchased

2 Tbsp lemon juice, fresh

1 Tbsp garlic, minced

1 tsp kosher salt

1/2 tsp black pepper

1/2 cup red peppers, diced 1/4"

1/2 cup green peppers, diced 1/4"

1/2 cup red onion, diced 1/4"

1/4 cup Kalamata olives, pitted, chopped

1/2 cup feta cheese, crumbled

1 Tbsp oregano, fresh, chopped or 1 tsp dry whole oregano

1/2 cup Italian parsley, chopped

8 oz wt. Ocean Kitchen Cooked Salmon




Bring a large pot of water to a full boil. Stir in couscous. Cook until fully tender, drain and rinse with cold water..

In a large bowl whisk together the vinaigrette, lemon, garlic, salt and pepper. Add the cooked couscous and remaining ingredients. Stir to combine. Refrigerate.


Serving Tips:


Serve on top of crisp greens or arugula

For extra kick add sliced pepperoncini peppers

Replace the couscous for another pasta shape


A photograph of mediterranean salmon couscous salad.



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