Smoked Salmon Couscous Salad


Smoked Salmon Couscous Salad

HOT SMOKED SALMON WITH HERBED COUSCOUS SALAD

• Cooks in 15 mins
• Easy
• Serves 4

INGREDIENTS
350g Tassal hot smoked salmon, flaked
1 cup instant couscous
1 teaspoon butter
1 cup boiling water
120g Greek style yoghurt
1 tablespoon harissa
1 lemon, zest grated and juiced
1 lime, zest grated and juiced
2 red capsicum, diced finely
2 Lebanese cucumber, diced finely
1 punnet baby Roma tomatoes, quartered
1 bunch flat leaf parsley, leaves picked
1 bunch coriander, leaves picked
2 tablespoons extra virgin olive oil

METHOD
1. Put the couscous into a bowl with butter; season generously with sea salt and freshly ground black pepper. Pour over boiling water and cover bowl with cling film. Set aside for 10 minutes.
2. In a small bowl combine yoghurt and harissa.
3. Put diced capsicum, cucumber, quartered tomatoes, citrus zest, and herbs into a large bowl. Add olive oil, lemon and lime juice and toss to coat.
4. Remove cling film from couscous bowl and using a fork, break up the couscous until there are no lumps. Add the couscous to the other salad ingredients and gently fold through.
5. Transfer to a serving platter and top with the flaked salmon; spoon over the yoghurt dressing.


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