Salmon and Couscous Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the tzatziki, peel and remove the seeds from the cucumber. Grate and squeeze out any excess water. Place the yoghurt, cucumber, lemon juice, garlic, dill, salt and pepper in a small bowl and mix to combine. To save time, the tzatziki can be prepared the night before and stored in an airtight container in the refrigerator.

Step 2

Heat a medium non-stick fry pan over medium heat. Add the pine nuts and toast for 2-3 minutes or until fragrant and a pale gold colour, stirring constantly. Transfer to a small bowl and set aside to cool.

Step 3

To cook the pearl couscous, fill a medium saucepan with water and bring to the boil. Stir in the couscous and cook over a medium heat for 10-12 minutes until al dente. Drain and set aside.

Step 4

Meanwhile, reheat the fry pan over medium heat and spray lightly with oil spray. Add the salmon and cook for 5-6 minutes or until cooked to your liking, turning occasionally. Transfer to a plate and set aside to rest for 2 minutes.

Step 5

Place the couscous, tomato, cucumber, capsicum, spring onion, mango, sultanas, pine nuts and parsley in a medium bowl and toss gently to combine.

Step 6

To serve, place the spinach leaves on a serving plate and top with the couscous salad. Top with the salmon and serve with the tzatziki and lemon wedges. Enjoy!