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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

    1. 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.
    2. 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.
    3. 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.

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