Fetta and pistachio couscous with salmon
Bursting with savoury goodness, this combination of salmon, couscous and creamy fetta is a tasty no-cook dinner.
Serves
4
Prep
15m
Note: + standing time
Cooking
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
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.
