Salmon Cucumber Couscous Salad - cooking recipe

Ingredients

2 cups water
1 cup whole wheat couscous
1 (6 ounce) can skinless, boneless salmon, drained and flaked
1 large cucumber, chopped
2 stalks celery, chopped
1 tomato, chopped
1 teaspoon dried dill weed
1 teaspoon chopped fresh parsley
salt, to taste
freshly ground black pepper to taste
1 tablespoon lemon poppy seed dressing
3 tablespoons extra-virgin olive oil, or to taste
1 tablespoon distilled white vinegar, or to taste

Preparation

Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 3 to 5 minutes, then fluff with a fork. Rinse couscous with cold water in a colander set in the sink. Once cooled, pour couscous into a large bowl. Add salmon, cucumber, celery, tomato, dill weed, parsley, salt, and pepper.
Whisk together lemon poppy seed dressing, olive oil, and vinegar in a small bowl. Pour dressing over salad, and toss to coat.