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Pink Salmon Couscous salad (4 servings)
2017-04-25
Crepe mixture: Uncooked Couscous Canned Pick Salmon in brine water Tomato Cucumber Seasoning: Salt Water Mint leaves (chopped) Mixed herbs (hives, parsley & basil etc.) Garlic (chopped) Fresh lemon juice Olive oil | Serving: 1 cup 180g 1/2 1/2 Serving: 1/4 teaspoon 1/2 cup 2 tablespoon 1/4 clove 1 clove 1.5 tablespoon 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.
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
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