Salmon and Couscous

Serves: 2

Prep: 10 mins

Cook: 30 mins

VG

METHOD:

Heat oven to 200C/180C fan/Gas 5

Add the courgette and pepper to a baking tray, drizzle with olive oil, balsamic vinegar, smoked papakia, mixed herbs and salt & pepper. Cook for 15 - 20 minutes.

Meanwhile dissolve the stock cube in boiling water then pour over the couscous, place a plate on top of the bowl and let it soak for 10 minutes.

Once the vegetables are cooked and the couscous has soaked up all the stock, add to a bowl and mix in the flaked salmon. Then pour over the dressing.

Add the basil and season.

INGREDIENTS:

• 50g wholemeal couscous (dried)

• ½ large courgette, diced

• ½ large peppers, diced

• 1 salmon, cooked and flaked

• 1/4 vegetable stock cube

• 1 tbsp olive oil

• ½ tsp smoked papakia

• 1 tsp balsamic vinegar

• 1 tsp dried mixed herbs

• Handful of basil, chopped

• Salt and pepper

  Dressing

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp lemon juice

• 1 garlic clove, peeled and grated

• Pinch of dried italian herbs

• Salt and pepper

TIPS: This can be eaten hot or stored in the fridge for the next day, and simply eaten cold!