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Mediterranean Herby Couscous with Salmon

By Lisa Faulkner
The fresh herbs and citrussy dressing make this Mediterranean Herby Couscous with Salmon really fragrant. It’s a fab light lunch or dinner, and easy to pack up and take on a picnic,” says Celebrity MasterChef winner and…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 150g couscous
  • ½ vegetable stock cube
  • 150g baby spinach, thinly sliced
  • ½ cucumber, diced
  • 150g sugar snap peas, thinly sliced on the diagonal
  • 2 large tomatoes, deseeded and finely diced
  • 2 tbsp roughly chopped flat-leaf parsley
  • 2 tbsp roughly chopped mint
  • 2 tbsp roughly chopped dill
  • 1 lemon, zested and juiced
  • 1 (160g) pack poached salmon fillets
  • 50g feta cheese, crumbled
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp pomegranate seeds

Method

4 steps

  1. Step 1

    Put the couscous in a large bowl and pour over 400ml boiling water from the kettle. Crumble in the stock cube and cover with a tight-fitting plate (or wrap). Leave for 10 mins or until all the liquid is absorbed.

  2. Step 2

    Fluff up the couscous with a fork; add the spinach, cucumber, sugar snap peas, tomatoes, parsley, mint, dill, lemon zest and juice. Season with salt and pepper.

  3. Step 3

    Flake the poached salmon over the couscous; stir through, along with the feta and olive oil.

  4. Step 4

    Transfer to a serving plate and scatter over the pomegranate seeds. Finish with a few grinds of black pepper and serve. Leftovers will keep chilled in an airtight container for 2 days.