Fish & couscous salad

Caroline Marson: Food writer

Couscous is a great staple that acts a bit like rice, it absorbs flavours and dressings. Ideal for mixing with leftover shredded chicken, salad ingredients, herbs and fish.

Ingredients: serves 2

olive oil
200 g green vegetables (various, such as courgette cut into batons, green beans, or asparagus tips)
2 red chillies (deseeded and finely chopped)
4 ripe tomatoes (chopped roughly)
juice of 1 lemon (or lime)
A handful coriander (chopped roughly)
salt
black pepper
250 g fish (leftover, cooked or canned)
225 g couscous

Method:

Put the couscous in a bowl, and then pour over just enough boiling water to cover it. Set aside for a few minutes to allow the couscous to absorb the water.
Heat a small non-stick frying pan and drizzle with a little oil. Add the courgette, French beans or asparagus tips with the chilli and cook for 2 minutes.
Add to the couscous with the chopped tomatoes, lemon or lime juice, coriander and lots of seasoning.
Break up the left over fish and toss in a little olive oil. Scatter the fish over the couscous and serve.

Recipe tips:

This recipe is a good lunch or supper dish.