Recipes
Recipes

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

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

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(31 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.59 per serving

Nutritional Information

Each 278g serving contains

Energy
1732kj
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

1
Cook the cous cous and edamame beans separately, according to the pack instructions. Allow to cool.
2
Mix together the cous cous, salmon and all the vegetables in a large bowl.
3
For the dressing, whisk together the olive oil, both vinegars and maple syrup in a small bowl. Pour over the salad, toss, then serve.