Wednesday, June 4, 2008

Couscous and Haddock Salad

Couscous and Haddock Salad
serves 2

175g/6oz couscous
100g/4oz cooked, flaked smoked haddock
50g/2oz cooked green peas pinch of curry powder
2 spring onions, sliced
1 small egg, hard-boiled and chopped
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper

• Cook the couscous according to the packet instructions.
• Mix the couscous with the haddock, peas, curry powder, spring onions and chopped egg.
• Toss with the olive oil and lemon juice, and season with plenty of salt and pepper. Serve.

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