SMOKED SALMON COUS COUS


PREP TIME 10 minutes
COOK TIME 5 minutes
SERVES 4

INGREDIENTS

500ml chicken stock

2 cups couscous

250g smoked salmon

2 tbsp pickled ginger, finely sliced

3 spring onions, thinly sliced

3 tbsp finely chopped coriander

4 precooked beetroots, cut into quarters

1 tomato, deseeded and finely diced

1 tsp olive oil

Juice of ½ lemon

METHOD

Step 1 

Bring the chicken stock to a boil in a pot.

Pour the stock over the couscous in a bowl, cover, and let it steep until the couscous absorbs the liquid and cools down.

Step 2

Once the couscous is cooked and cooled, fluff it with a fork.

Mix in the pickled ginger, coriander, white parts of the spring onions, tomato, olive oil, and lemon juice. Stir until evenly combined.

Step 3

To serve, divide the couscous into bowls.

Top with the beetroot quarters and smoked salmon pieces.

Garnish with the green parts of the spring onions.

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CHICKEN FLORENTINE

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TRADITIONAL CARBONARA