Couscous, Chick Pea and Salmon Salad
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Description
A delicious dish to bring out the flavours of the salmon.
Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
2
- 75g couscous
- 1tbsp olive oil
- Zest and juice of 1 lemon
- 3tbsp chopped fresh dill or 2 teaspoon freeze dried
- 50g cucumber, halved and sliced
- 1/2 green pepper, deseeded and sliced
- 75g canned chick peas, drained
- 2 x 100g cooked lightly smoked salmon fillets
- 1 bag herb salad mix (130g)
Methods/steps
Put the kettle on to boil.
Place the couscous in a heatproof bowl and stir in the olive oil, lemon zest and juice and dill.
Season with salt and pepper then pour over 150ml boiling water from the kettle.
Stir well, cover with an upturned plate and leave to stand for at least 10 minutes or longer if preferred.
Remove the plate and stir the cucumber, pepper and chick peas into the couscous.
Heap in the base or at one end of plastic lunch box.
Break the salmon into large flakes and place on top or next to the couscous.
Finally add the salad leaves and seal the container. Chill until required.
Place the couscous in a heatproof bowl and stir in the olive oil, lemon zest and juice and dill.
Season with salt and pepper then pour over 150ml boiling water from the kettle.
Stir well, cover with an upturned plate and leave to stand for at least 10 minutes or longer if preferred.
Remove the plate and stir the cucumber, pepper and chick peas into the couscous.
Heap in the base or at one end of plastic lunch box.
Break the salmon into large flakes and place on top or next to the couscous.
Finally add the salad leaves and seal the container. Chill until required.
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