Fish and Couscous Salad

Couscous is a great staple that acts a bit like rice, it absorbs flavours and dressings. Ideal for mixing with leftover shredded chicken, salad ingredients, herbs and fish. This recipe is a good lunch or supper dish.

By Caroline Marson

Cookery advisor

All recipes by Caroline Marson

Ingredients

Serves 2

200g various green vegetables, such as courgette cut into batons, green beans or asparagus tips
2 red chillies, deseeded and finely chopped
4 ripe tomatoes, roughly chopped
Juice of 1 lemon or lime
Handful of coriander, roughly chopped

225g Couscous

Couscous

Great for spicy dishes, just needs plumping up with hot stock or water.

Once the packet is opened reseal using grip clips or transfer to an airtight jar or kilner jar.
250g leftover cooked or Canned Fish

Canned Fish

Tuna flakes, sardines, mackerel, anchovies, all great emergency fish for salads, baked potatoes, pasta.

If you have any leftover it’s best not to store the fish in tins. Instead, tip into a plastic container and cover with a lid.
Virgin Olive oil
Olive oil

Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
Black peppercorns
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.

Instructions

Put the couscous in a bowl, and then pour over just enough boiling water to cover it. Set aside for a few minutes to allow the couscous to absorb the water.
Heat a small non-stick frying pan and drizzle with a little oil. Add the courgette, French beans or asparagus tips with the chilli and cook for 2 minutes.
Add to the couscous with the chopped tomatoes, lemon or lime juice, coriander and lots of seasoning. Break up the left over fish and toss in a little olive oil. Scatter the fish over the couscous and serve.

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