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    Salmon and Asparagus Couscous with Lemon and Mint

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    Salmon and Asparagus Couscous with Lemon and Mint

    Lightly smoked salmon fillets and asparagus – a match made in heaven.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 2


    • 200ml hot chicken stock
    • 200g asparagus tips
    • 100g couscous
    • 2 Lightly Smoked Salmon Fillets, together about 260g, from the fish service counter
    • 1 small garlic clove
    • 1 tbsp capers, rinsed
    • 20g pack fresh mint
    • Grated zest and juice of ½ lemon
    • Pinch of caster sugar
    • 2 tbsp olive oil
    • 4 salad onions, thinly sliced


    1. Preheat the grill to medium. Place the stock in a small pan, add the asparagus, cover and simmer for 2 minutes. Add the couscous, stir, then cover and leave off the heat for 10 minutes until all the liquid is absorbed. Meanwhile, grill the salmon for about 5 minutes on each side until cooked through. Break into large flakes
    2. Place the garlic and capers in a mini blender or food processor and chop finely. Add the mint and lemon zest and whizz. Add the lemon juice, sugar, olive oil and 2 tablespoons of cold water and whizz again until well blended. Season
    3. 3 Gently stir together the salmon, couscous, asparagus and salad onions, then ripple through the lemon and mint drizzle. Divide between bowls and serve warm.

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