Fetta and pistachio couscous with salmon

Bursting with savoury goodness, this combination of salmon, couscous and creamy fetta is a tasty no-cook dinner.

4

15m

Note: + standing time

0m

Ingredients

  • 1 1/3 cups (265g) Coles Couscous
  • 1 cup (250ml) boiling water
  • 1 tbs extra virgin olive oil
  • 60g mixed salad leaves
  • 1 carrot, peeled, cut into matchsticks
  • 1/3 cup (50g) sun-dried tomato strips, drained
  • 2 spring onions, thinly sliced
  • 1/3 cup (45g) pistachios, chopped
  • 100g marinated fetta, drained reserving 2 tbs marinade
  • 2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions with Pepper, coarsely flaked

Method

STEP 1

Place the couscous in a large heatproof bowl. Pour over the boiling water. Add the oil and stir to combine. Cover with plastic wrap. Set aside for 5 mins or until the water is absorbed. Use a fork to separate the grains.

STEP 2

Add salad leaves, carrot, tomato, spring onion, pistachio, fetta and the reserved marinade from the fetta to the couscous. Carefully fold to combine.

STEP 3

Divide the couscous mixture among serving bowls. Top with salmon. Season to serve.

Serve with dried chilli flakes

Swap me: Replace the couscous (and omit the boiling water) with microwavable brown rice and quinoa mix.

Use it up: As well as being a tasty dressing, the marinade from the fetta is great for drizzling over bread before chargrilling. 

Dietary information

Egg-free
Sesame-free
Soy-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.