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    Quick Salmon Couscous

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    Quick Salmon Couscous

    Fresh lemon and mint flavours complement the richness of the chunky flakes of salmon in this couscous, which can also be eaten cold the next day.

    • Diabetic
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 3 tbsp olive oil
    • 3 x 150g Waitrose Scottish Salmon Fillets, skinned
    • 200g couscous
    • 150g pack trimmed sugar snap peas
    • 150g frozen peas
    • Grated zest and juice of 1 lemon
    • ½ x 20g pack fresh mint, finely chopped


    1. Heat ½ tbsp olive oil in a large frying pan over a medium heat and cook the fish for 3 minutes on each side, or until opaque in the centre. Remove from the heat and set aside. Place the couscous in a large mixing bowl and pour over 300ml boiling water. Cover with clingfilm and leave to absorb for 5 minutes.
    2. Meanwhile, bring a small pan of water to the boil and simmer the sugar snap peas for 4 minutes, adding the frozen peas for the last 2 minutes. Drain in a colander and run under cold water to stop them cooking any further.
    3. Fluff up the couscous using a fork, add the vegetables, and flake in the cooked salmon. Drizzle with the lemon juice and add the zest, chopped mint and remaining olive oil. Season and serve warm.

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