Couscous Chickpea and Salmon Salad
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Ingredients
| 75 | g couscous 1 tbsp. olive oil zest and juice 1 lemon 3 tbsp. chopped fresh dill or | | 2 tsp. | freeze dried 50g cucumber, halved and sliced 1/2 green pepper, deseeded and sliced 75g canned chick peas, drained 2 (100g) cooked lightly smoked salmon fillets 1 (130g) | | 1 tbsp. | olive oil | | 1 | lemon | | 3 tbsp. | chopped fresh dill | | 1-3/4 oz. | cucumber, halved and sliced | | 1/2 | green pepper, deseeded and sliced | | 2-5/8 oz. | canned chickpeas, drained | | 2 (3-1/2 oz. each) | cooked lightly smoked salmon fillets | | 4-5/8 oz. | herb salad mix |
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Instructions
1 Put the kettle on to boil. Place the couscous in a heatproof bowl and stir in the olive oil, lemon zest and juice and dill. Season with salt and pepper then pour over 150ml boiling water from the kettle. Stir well, cover with an upturned plate and leave to stand for at least 10 mins or longer if preferred. 2 Remove the plate and stir the cucumber, pepper and chick peas into the couscous. Heap in the base or at one end of plastic lunch box. 3 Break the salmon into large flakes and place on top or next to the couscous. Finally add the salad leaves and seal the container. Chill until required.
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