10 Minute Salmon & Couscous Salad
Just the thing when you don’t want to cook at the end of a hot summer day!
FOR 2-3 SERVINGS:
1 can (100-200g) salmon
1 ½ cups liquid (see below)
½ tsp minced chilli (optional)
¾ cup Alison’s Pantry Couscous
2 spring onions and celery stalks, sliced
3 cups torn or roughly chopped lettuce leaves
1 cup each cubed cucumber and tomatoes
chopped fresh coriander, basil, dill, etc.
Juice of 1 lemon
¼ cup olive (or other) oil
Use whatever sized can of salmon suits you (red salmon looks best). Drain salmon liquid into a measuring jug and make up to 1 ½ cups with chicken stock (or 1 teaspoon instant chicken stock and water). Stir in the chilli, then bring mixture to the boil in a microwave oven or pot. Pour the boiling liquid over the couscous in a large shallow, heatproof bowl. Cover with a plate and leave to stand for 5-6 minutes. Meantime, prepare the vegetables and herbs.
When couscous has soaked up all the liquid, break the drained salmon into chunks and mix half of it through the warm couscous with half the lemon juice and oil. Taste, season if necessary, then mix in the prepared vegetables and herbs. Top with the remaining salmon and drizzle with the remaining lemon juice and oil. Serve piled in shallow bowls, with crusty bread rolls.
Variation: Add cooked prawns, mussels, surimi, or chopped hardboiled eggs. Replace lemon juice and oil with your favourite salad dressing.
Download PDF version: Alison Holst’s 10 Minute Salmon & Couscous Salad