2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions with Pepper, coarsely flaked
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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.
2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions with Pepper, coarsely flaked
Description
Bursting with savoury goodness, this combination of salmon, couscous and creamy fetta is a tasty no-cook dinner.
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.
