Israeli Couscous, Salmon, and White Bean Salad

9 30 367
Ingredients Minutes Calories
Prep Cook Servings
25 min 5 min 6
Israeli Couscous, Salmon, and White Bean Salad
Health Highlights


1 cup Couscous, dry (Israeli couscous prefered)
1/4 cup Dill, fresh (chopped, for dressing)
1/4 cup Extra virgin olive oil (for dressing)
3 tbsp Lemon juice (for dressing)
2 tbsp chopped Shallots (for dressing)
1 pinch Salt and pepper
2 cup Cucumber (diced)
171 gm Salmon, smoked
3 cup White beans, canned (drained and rinsed)


  1. Cook couscous according to package directions.
  2. Meanwhile, make the dressing. Place the dill, oil, lemon juice, and shallots in a large bowl, season with salt and pepper, and whisk to combine. Set aside.
  3. When the couscous is ready, drain and rinse under cold water until cool. Drain again thoroughly.
  4. Add the couscous, beans, cucumber, and smoked salmon to the dressing and toss to combine.
  5. Let sit for at least 15 minutes or refrigerate for up to 1 day before serving.


Nutrition Highlights:

  • Salmon is a great source of omega-3 fatty acids, which are great for inflammation.
  • Beans are a great source of protein and are very high in fiber which makes them great for digestion.

Nutrition Facts

Per Portion

Calories 367
Calories from fat 98
Calories from saturated fat 14.9
Total Fat 10.9 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 7.2 g
Cholesterol 6.5 mg
Sodium 1031 mg
Potassium 773 mg
Total Carbohydrate 53 g
Dietary Fiber 8.1 g
Sugars 1.5 g
Protein 18.8 g

Dietary servings

Per Portion

Grain 0.8
Meat 0.4
Meat Alternative 0.7
Vegetables 1.7

Energy sources


Meal Type(s)