Lemon, Mint & Parsley Couscous with Hot Smoked Salmon & Cucumber
So simple and so tasty. We’re using our Lemon, Mint & Parsley Couscous for this quick and delicious salad that’s great for a light, summery lunch.
Method
Prepare the couscous according to the packet instructions.
Combine the yoghurt, horseradish (to taste) and lemon juice & zest in a small bowl. Season to taste and set aside.
Fluff the couscous and mix through the spring onions, avocado and cucumber. Transfer to a serving dish and scatter over the watercress. Flake the salmon into large pieces over the top of the salad. Just before serving drizzle over the dressing and grind over some black pepper.
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Ingredients
- 1 x packet of Ainsley Lemon, Mint & Parsley Couscous
- 2 fillets of hot smoked salmon (or pre-flaked)
- 2 spring onions, finely sliced
- ½ - 1 avocado, chopped
- ¼ cucumber, sliced
- large handful of watercress
- sea salt & freshly ground black pepper
- For the Dressing
- 3 tbsp Greek-style yoghurt
- 1-2 tsp horseradish (according to taste)
- juice & zest of ½ lemon