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; 1½ tbsp olive oil; 100 g pack hot smoked Scottish salmon flakes; 1 Zephyr courgette, grated or cut into matchsticks; 60 g pitted black olives, halved; 20 g pitted black olives, halved

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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1 of your 5 a day

Serves2
CourseMain meal
Prepare25 mins
Cook-
Total time25 mins

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100g dried couscous
1 tbsp Cooks' Ingredients Zaatar
50g Essential Low Fat Natural Yogurt
50g Essential Greek Feta, crumbled
1 unwaxed lemon
1½ tbsp olive oil
100g pack hot smoked Scottish salmon flakes
1 Zephyr courgette, grated or cut into matchsticks
60g pitted black olives, halved
½ x 20g pitted black olives, halved

Put the couscous and zaatar into a large heatproof bowl and pour over 200ml just-boiled water from the kettle. Cover and leave to soak for 10 minutes.
Meanwhile, for the dressing, put the yogurt, feta, half the lemon juice and 1 tbsp oil into 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 oil. Season. Stir in the salmon, courgette, olives and most of the dill or mint. Divide between shallow bowls and generously drizzle the dressing over. Scatter with more dill and freshly ground black pepper, then serve.

Typical values per serving when made using specific products in recipe