About the Recipe
A good couscous salad needs more freshness than couscous. That’s why the ratio here is deliberately generous: plenty of crisp vegetables, just enough couscous to bring everything together, and hot-smoked salmon to turn it into a complete dinner.
Ingredients
5.3 oz (150 g) couscous
1 tbsp olive oil
Salt
Pepper
¾ cup + 1 tbsp (200 ml) boiling water
½ cucumber, halved lengthwise and cut into irregular chunks
1 bunch radishes, thinly sliced
7 oz (200 g) cherry tomatoes, halved
7 oz (200 g) hot-smoked salmon, flaked into large pieces
Dressing
Juice of 1 lime
3 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
Salt
Pepper
Pickled red onions, to serve
Preparation
Soak the Couscous
Combine the couscous with the olive oil, salt, and pepper, gently rubbing the grains between your fingers to coat them evenly. Pour over the boiling water, cover, and let sit for 8–10 minutes. Fluff thoroughly with a fork and leave to cool slightly
Make the Dressing
Whisk together the lime juice, olive oil, Dijon mustard, and honey. Season with salt and pepper
Bring It Together
Toss the couscous, cucumber, radishes, and cherry tomatoes with the dressing. Gently fold in the hot-smoked salmon, keeping the pieces as large as possible
Divide the couscous salad between two plates and finish generously with pickled red onions