Pink Salmon Couscous salad (4 servings)

 

Crepe mixture: Serving:
 Uncooked Couscous 1 cup
Uncooked Canned Pick Salmon in brine water

180g

Tomato

1/2

Cucumber

1/2

 

Seasoning: Serving:

Salt 

1/4 teaspoon

Water

 1/2 cup

Mint leaves (chopped)

2 tablespoon

Mixed herbs (hives, parsley & basil etc.)

 1/4 clove

Garlic (chopped)

 1 clove

Fresh lemon juice

1.5 tablespoon

 Olive oil

 2 teaspoon

 

Method:

  1. Mix couscous and salt in a large bowl, pour boiling water over mixture, stir well and let to cool for about 20 min.
  2. Peel tomato, chop it. Do the same with the cucumber. Add them to the couscous mixture. Also add the chopped mint leaves, mixed herbs, garlic and pick salmon. Stir all the ingredients well.

3. Finally stir in lemon juice and olive oil. Ready to serve at room temperature.

 

Portion exchange (1 serving)

Carbohydrate       2 portion

Protein                1 portion

Fat                      0.5 portion

 

Acknowledgement:

Recipe provided by:  Centre for Nutritional Studies, School of Public Health and Primary Care, Faculty of Medicine, CUHK