Salmon couscous with cucumber and sundried tomatoes

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Summer’s here! Well, at least it is in Belgium with temperatures getting close to a whopping 30°C. When it’s this hot outside, it’s really not that ideal to be cooking warm food in a hot kitchen so I’ve been trying to come up with some great meals that don’t require any cooking at all, like this delicious couscous salad. It’s fresh, it’s cold and it has a bunch of delicious flavors like dill and celery, which I don’t use that often. You can also use this couscous salad as a side dish at a barbecue party, just leave out the salmon and it’ll go well with grilled chicken or salmon, burgers, sausages and so on. Oh god, now I’m hungry just thinking about barbecuing! Better crack on with this recipe asap.

Serves: 3 people as main dish, 6-7 people as a side dish

Ingredients

  • 250g couscous
  • 1 cucumber
  • 3 celery stalks
  • 300g sun dried tomatoes
  • 25g rocket salad/arugula
  • 200g smoked salmon
  • 10 tablespoons dill

Preparation

Prepare the couscous according to the instructions on the package, all I had to do was add some boiling water to the couscous, along with some butter and wait for it to cool down.

Wash the celery stalks under cold running water to remove any dirt, then trim off the large white section off of the bottom of each stalk and remove the leaves. Cut both the cucumber and the celery in small pieces of about 1 cm. Cut the salmon and sundried tomatoes in slices, and tear the rucola apart.

Let the couscous cool down completely and add all the ingredients you just chopped up, along with the dill. The dill will go along with the salmon real well, they simply are a match made in heaven.

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