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

Name: Annabel Karmel's giant cous cous salad with salmon and rainbow veggies | Asda Good Living
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
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

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

By Asda Good Living,30th July 2019

(31 votes)

Cook: 20 Mins

Serves: 4

Price: £1.59 per serving

Nutritional Information

Each 278g serving contains

Energy
1732kj
414kcal

21%

Fat
19.2g

Med
27%

Saturates
3.1g

Med
16%

Sugars
10.3g

Med
11%

Salt
0.42g

Med
7%

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.