Salmon Cucumber Couscous Salad

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

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.