Salmon & courgette couscous

Name: Salmon & courgette couscous
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g dried couscous; 1 tbsp Cooks' Ingredients Zaatar; 50 g Essential Low Fat Natural Yogurt; 50 g Essential Greek Feta, crumbled; 1 unwaxed lemon, zest of 1/2, juice of all; 1½ tbsp olive oil; 100 g pack Hot Smoked Scottish Salmon Flakes; 1 Essential Courgette, grated or cut into matchsticks; 60 g Essential Pitted Black Olives, halved; 25 g pack mint, leaves shredded, plus extra leaves to serve (optional)

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
1½ 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

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.