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Annabel Karmel’s giant cous cous salad with salmon and rainbow veggies

This so-simple recipe is a delicious mix of crunchy veg and flaky salmon, and the maple syrup dressing is a winner

By , 30 July 2019

(18 votes)

Annabel Karmel’s giant cous cous salad with salmon and rainbow veggies

  • Prep: 10 Mins
    Cook: 10 Mins

  • Serves: 4

Nutritional Info
Each 278g serving contains

  • Energy

    1733KJ

    414KCAL

    21%

  • Fat

    19.2g

    med

    27%

  • Saturates

    3.1g

    low

    16%

  • Sugars

    10.3g

    low

    11%

  • Salt

    0.42g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 623kJ/149kcal.
Ingredients
  • 125g Good & Balanced Giant Wholemeal Cous Cous
  • 100g Frozen for Freshness Edamame Soya Beans
  • 180g Asda Steamed Salmon Fillets, flaked
  • 1 carrot, diced
  • 1 red pepper, deseeded and finely diced
  • 4 spring onions, sliced
  • 198g tin sweetcorn, drained
  • 3tbsp olive oil
  • 1tbsp rice vinegar
  • 1tsp balsamic vinegar
  • 2tsp maple syrup
Method

  • Cook the cous cous and edamame beans separately, according to the pack instructions. Allow to cool.

  • Mix together the cous cous, salmon and all the vegetables in a large bowl.

  • For the dressing, whisk together the olive oil, both vinegars and maple syrup in a small bowl. Pour over the salad, toss, then serve.