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.