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Salmon, couscous & raita
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2 essential Waitrose Scottish Salmon Fillets
100g wholewheat couscous
½ tsp cumin seeds, crushed
200ml vegetable stock
150g tub fat-free natural yogurt
¼ essential Waitrose Cucumber, coarsely grated
Handful watercress, roughly chopped
1. Poach the salmon in boiling water for 5 minutes.
2. Meanwhile, place the couscous and cumin in a small bowl. Pour over the stock, cover and leave for 5 minutes, then fluff up with a fork.
3. Mix together the yogurt, cucumber and watercress, then season and serve with the salmon and couscous.
Typical values per serving: