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Salmon & courgette couscous

Salmon & courgette couscous

Ready-to-eat hot smoked salmon makes light work of this salad, which is spiced with zaatar and drizzled with a creamy feta yogurt dressing. 

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  • Serves2
  • CourseMain meal
  • Prepare25 mins
  • Cook-
  • Total time25 mins

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Ingredients

  • 100g dried couscous
  • 1 tbsp Cooks' Ingredients Zaatar
  • 50g Essential Low Fat Natural Yogurt
  • 50g Essential Greek Feta, crumbled
  • 1 unwaxed lemon, zest of 1/2, juice of all
  • tbsp olive oil
  • 100g pack Hot Smoked Scottish Salmon Flakes
  • 1 Essential Courgette, grated or cut into matchsticks
  • 60g Essential Pitted Black Olives, halved
  • ½ x 25g pack mint, leaves shredded, plus extra leaves to serve (optional)

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

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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