Save to your scrapbook
Cod & cous cous salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
150g Waitrose Duchy Organic Cous Cous
180ml hot organic vegetable stock
260g pack Waitrose MSC Skinless & Boneless
160g can Green Giant Organic Salt Free Sweetcorn, drained
½ x Waitrose Duchy Organic Ridge Cucumber, diced
2 tbsp Clearspring Organic Japanese Tamari Soya Sauce
1 tbsp Rowse Organic Honey
1 tbsp hot chilli sauce
½ x 28g pack coriander, chopped
1. Place the cous cous in a bowl and pour over the hot stock, cover and leave for 5 minutes, then fluff up with a fork. Meanwhile, poach the fish in water for 5 minutes.
2. Mix the remaining ingredients into the cous cous. Break the cod into large flakes, stir into the cous cous salad and serve.
Typical values per serving:
This recipe was first published in September 2016.