So sometimes something cold, even at this time of year, can be very rewarding. A dish that has about it something of the Mediterranean with the couscous, dill, olive oil and lemon mix – but that smell and flavour of chunks of smoked salmon just scream out more a summer time plate. I love this, it easily feeds two very well or four with a few side dishes. You can mix it up – add cucumber, other peppers, pitta bread even – but really you don’t need much on the side, this dish pretty much does it all.
- 320g couscous
- Appx 400ml freshly boiled water from a kettle (enough to cover the couscous)
- 200g spinach
- 4 tbsp olive oil
- Finely grated zest and juice 1 lemon
- 1 tbsp Dijon mustard
- 1 garlic clove, crushed
- 1 red pepper, finely chopped
- 5 spring onions, finely sliced
- Small bunch fresh dill, roughly chopped
- 2 tblsp of Greek Yoghurt
- 3 hot-smoked salmon fillets
- The couscous goes into a medium heatproof bowl, then pour over the boiling water until just covered. Stir, then cover the bowl with a plate or cling film and set aside for 5-6 minutes until the couscous has absorbed all the water.
- Wash the spinach, and pour over a kettle full of water. Drain, spinning or pressing out as much liquid out as possible.
- Combine the olive oil, lemon zest and juice, Dijon mustard and garlic in a small bowl then pour the lot over the couscous and fluff with a fork.
- Stir in the spring onions, pepper and dill, then transfer the lot to a serving dish.
- Flake the salmon into large pieces, then gently mix the yoghurt. Remove the garlic clove and serve.