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Mediterranean Salmon Salad

1/2 c Couscous
1 Green onion, chopped
1/2 c Corn kernels (canned)
1/3 c Chopped canned pimento or roasted red pepper (from a jar -- or fresh)
8 Black olives, pitted, coarsely chopped
1/4 c Chopped fresh parsley
1 cn (7.5 oz/213 g) pink salmon, drained and flaked
2 tb Lemon juice
1 tb EACH, olive oil and water
1/4 ts Cumin
Salt and pepper to taste

In saucepan, bring 3/4 cup (175 mL) water to boil; add couscous, cover and remove from heat. Let stand for 5 minutes; fluff with fork.

In salad bowl, combine couscous, green onion, corn, pepper/pimento, olives, parsley and salmon.

Whisk together lemon juice, oil, water, cumin, salt and pepper. Pour over salad and toss.

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