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–+ servings
Smoked salmon salad

Hot Smoked Salmon, Orange & Couscous Salad

Amanda McInerney of www.lambsearsandhoney.com
If you don't have any couscous handy try substituting quinoa, freekah or even rice.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 serves

Ingredients
  

  • 1 cup couscous
  • 1/2 cup roughly chopped semi-dried tomatoes
  • 3 large oranges
  • 2 cups hot chicken or vegetable stock
  • 3 spring onions sliced
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup roughly chopped toasted almonds
  • 400 gms hot smoked salmon broken in to pieces
  • 1/4 cup olive oil
  • 1 tsp ras el hanout
  • Sea salt
  • Yoghurt Sauce
  • 1 cup Greek yoghurt
  • 1-2 Tbsp extra virgin olive oil
  • juice & zest of one lemon
  • Salt & pepper

Instructions
 

  • Place couscous, semi-dried tomatoes and the zest of 2 oranges in a large bowl. Pour over the hot stock, stir, then cover for 15 minutes until the stock is absorbed. Fluff the couscous with a fork.
  • Peel and segment 2 of the oranges, making sure to remove all of the white pith. Mix orange slices, spring onions, fresh herbs, nuts and salmon with the couscous. Toss gently together with CLEAN hands to combine.
  • Season to taste.
  • Whisk together the juice of the remaining orange, the olive oil, ras el hanout and pour over the salad, tossing gently to combine.
  • Serve yoghurt dressing on the side, allowing diners to drizzle it over their salad.
  • Yoghurt Dressing
  • Blend yoghurt, olive oil and zest and juice of one lemon, season to taste. Add more olive oil if you want a looser sauce.
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