Cooking Time: 3
1 1/3 cups (300ml) vegetable stock or water
1 cup (200g) couscous
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
210g can pink or red salmon, drained
8 cherry tomatoes
1 cup chopped Italian parsley
2-3 green onions (shallots), finely-chopped
Freshly-ground black pepper
2 cups baby spinach leaves
1/2 cup pine nuts, toasted
1. Boil stock in a medium sized stock pot. Remove from heat. Stir in couscous. Cover and leave to swell for 2 minutes. Stir again with a fork to separate the grains.
2. Spoon into a shallow bowl. Fluff with a fork to separate. Place in the refrigerator to cool for 5 minutes. Add juice, oil and rind.
3. Flake salmon and place in a salad bowl with halved tomatoes, parsley, onions (green and white stems) and pepper. Spoon couscous mixture into bowl. Mix all ingredients well.
4. Serve on spinach leaves, topped with pine nuts.
You will need 1 lemon for the rind and juice for this recipe.
Recipe courtesy of Catherine Saxelby, from Nutrition for the Healthy Heart. Found here.