Salmon & courgette couscous
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Ingreadient
- 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)
Step by step
- 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.