Tabbouleh-Inspired Salmon Salad

• 1 cup israeli couscous, dry (I used whole wheat)
• 14 teaspoon salt
• 2 (3 ounce) cans pink salmon, drained (use boneless)
• 2 medium tomatoes, chopped
• 1 cup bell pepper, diced
• 1 cup cucumber, chopped
• 1 cup parsley, snipped
• 2 tablespoons lemon juice
• 14 cup feta, crumbled (I like sundried tomato and basil flavor!)
• 1 tablespoon olive oil
• kosher salt, to taste
• black pepper, to taste

1. Cook couscous according to package directions, including 1/4 t salt in cooking water.
2. Meanwhile, chop veggies and combine all other ingredients in a large bowl.
3. Add warm couscous, then salt and pepper to taste.

couscous, salt, pink salmon, tomatoes, bell pepper, cucumber, parsley, lemon juice, feta, olive oil, kosher salt, black pepper

Taken from www.food.com/recipe/tabbouleh-inspired-salmon-salad-437512 (may not work)