Salmon and Couscous salad (Diabetes NZ approved recipe)

Salmon and Couscous salad (Diabetes NZ approved recipe)

Ingredients:

1 Can (100 to 200g) salmon
1 ½ cupsLiquid
½ teaspoon Minced chilli (optional)
¾ cup Couscous
2 Spring onions (chopped)
1 to 2 Tender celery stalks (sliced)
2 to 3 cups Chopped lettuce leaves
1 cup Chopped cucumber
1 cup Chopped red tomatoes
1 cup Chopped fresh coriander
1 Juice of lemon
2 Tablespoons Olive oil

Method:

Drain the liquid from the canned salmon into a measuring jug and make up to 1 ½ cups with chicken stock (or 1 tsp instant chicken stock and water). Stir in the chilli if using it, then bring the mixture to the boil in a microwave oven or pot. Tip the couscous into a large, shallow, heatproof bowl. Pour the heated liquid over it, cover the bowl with a plate and leave to stand for 6 minutes while you prepare everything else. Prepare all the vegetables, keeping the cubed tomatoes separate. Chop up or tear the herbs. When the couscous has soaked up all the liquid, break the salmon into chunks and mix it through the couscous with half the lemon juice and oil. Add the prepared vegetables (except the tomatoes) and herbs and fork everything together. Drizzle with remaining lemon juice and oil, top with tomatoes and serve.