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Bring ½ a kettle of water to the boil. Put the couscous and zaatar in a large heatproof bowl and pour over 200ml just-boiled water. Cover and leave to soak for 10 minutes.
Meanwhile, for the dressing, put the yogurt, feta, ½ the lemon juice and 1 tbsp oil in a small food processor with ½ tbsp water and a small pinch of salt. Blend to a creamy, pourable consistency.
Fluff up the couscous with a fork, then stir in the lemon zest, remaining lemon juice and ½ tbsp oil; season. Stir in the salmon flakes, grated courgette, olives and mint. Divide between 2 shallow bowls and generously drizzle over the feta dressing to serve. Scatter over extra mint leaves and freshly ground black pepper.
Typical values per serving when made using specific products in recipe
Energy | 1,930kJ/ 462kcals |
---|---|
Fat | 25g |
Saturated Fat | 7.7g |
Carbohydrates | 32g |
Sugars | 5g |
Fibre | 5.8g |
Protein | 25g |
Salt | 2.8g |
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