This is one of those salad you can throw together in no time at all and it tastes delicious enough to serve to company! Or just have as a work lunch salad for the week, or as a quick weeknight dinner. it’s versatile, easy and exactly what I want to eat right now.
I am so into making meals like this that come together with minimum fuss and minimum time at the moment. With the heat we’ve been getting in Australia easy and fuss free is the name of the game. But easy and fuss free is good at any time of the year right?
The raw fennel in this salad has it’s own really mild heat that is perfectly balanced with the oily fish and salty capers. The Israeli cous cous I used was a whole wheat version that has a lovely nutty flavour. If you can’t get this then maybe add some toasted almonds to your salad to achieve that flavour.
The salad is simply dressed in lemon, extra virgin olive oil and with a yoghurt drizzle over the top for creaminess. You’ll be making this again and again.
Serves 4
Ingredients
2 cups wholewheat Isreali couscous
1 small fennel bulb, finely sliced, fronds roughly chopped
juice and zest of 1 lemon
2 tsps extra virgin olive oil
2 tsps capers
1/2 cup finely chopped spring onion (could use red onion but use 1/2 the amount)
1 cup flat leaf parsley, roughly chopped
1 avocado, chopped in 1cm dice
3 Tbs of plain yoghurt
200g hot smoked salmon or baked salmon fillet.
Directions
Combined finely sliced fennel with lemon juice, lemon zest, oil and a pinch each of salt and pepper. Toss to coat and allow to sit while you do everything else.
Cook your couscous according to packet directions. I always toast it in a little olive oil at the start of the cooking process then add the water bring to a boil and cook for as long as directed or until al dente.
Combine the couscous with all other ingredients (excluding the yoghurt) including the fennel and liquid it is sitting in, flaking in the salmon so you have small chunks. Check seasoning and adjust as required.
Serve and then drizzle with a little yoghurt.
HH. x
