Annabel Karmel’s giant cous cous salad with salmon and rainbow veggies
,
30 July 2019
(24 votes)
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.