Hot Smoked Salmon with Lemon and Herb Couscous

Charmaine Lu -
  • 3 hot-smoked salmon fillets
  • 320g couscous
  • 400ml boiled water
  • 200g spinach leaves
  • 4 tbsp olive oil
  • 1 lemon, zest and juice only
  • 1 tbsp Dijon mustard
  • 1 crushed garlic clove
  • 5 sliced spring onions
  • Small bunch of dill, chopped
  • Tip the couscous into a bowl and pour over the boiling water. Stir, then cover the bowl and set aside for 5 mins to absorb. Meanwhile, wilt the spinach in a pan with a splash of water, then drain and squeeze out as much moisture as possible.
  • Combine the oil, lemon juice and zest, garlic and mustard in a small bowl. Pour over the couscous and fluff with a fork, and stir in the dill and onions. Transfer to a serving dish and flake in the salmon. Gently toss to combine, and serve immediately.
20 mins
4 serving