Salmon & courgette couscous

Name: Salmon & courgette couscous
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g dried couscous; 1 tbsp Cooks' Ingredients Zaatar; 50 g Essential Low Fat Natural Yogurt; 50 g Essential Greek Feta, crumbled; 1 unwaxed lemon, zest of 1/2, juice of all; 1½ tbsp olive oil; 100 g pack Hot Smoked Scottish Salmon Flakes; 1 Essential Courgette, grated or cut into matchsticks; 60 g Essential Pitted Black Olives, halved; 25 g pack mint, leaves shredded, plus extra leaves to serve (optional)

Ready-to-eat hot smoked salmon makes light work of this salad, which is spiced with zaatar and drizzled with a creamy feta yogurt dressing.

5 out of 5 stars(3) Rate this recipe

1 of your 5 a day

Serves2
CourseMain meal
Prepare25 mins
Cook-
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)

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.

Typical values per serving when made using specific products in recipe