Smoked Salmon & Spanish Couscous with Saffron Yoghurt

Smoked Salmon & Spanish Couscous with Saffron Yoghurt

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, September 15, 2019.
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Ingredients

Couscous & Salmon

  • 1 pack couscous
  • 1 pack frozen peas
  • 1 pack Spanish spices
  • 1/2 cup boiling water
  • 1/2 pack baby spinach, chopped
  • 1 tomato, diced
  • Juice of 1 lemon
  • 1 pack wood roasted salmon

To Serve

  • 2 Tbsp saffron yoghurt
  • 1 pack almonds

Steps

  1. Before you start, bring a half full kettle to the boil.
  2. Cook couscous. Heat a drizzle of oil in a pot on medium-high heat. Cook couscous, peas and Spanish spices for about 1 minute, until fragrant. Add boiling water measure, stir, cover and remove from heat. Leave to steam for 5 minutes.
  3. Prep spinach & tomato.
  4. Finish couscous & prep salmon. Fluff up couscous and stir through spinach, tomato, lemon juice and a drizzle of olive oil. Season. Flake salmon into large pieces away from skin.
  5. Serve couscous topped with salmon, saffron yoghurt and almonds.

Nutritional Information

Energy 2839 kj
679 kcal
Protein 35.2g
Carbohydrate 42.0g
Fat 39.9g