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Cod & cous cous salad
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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.
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