Serves 2
15 mins
Easy
This salad is a great option for meal prepping and adding different proteins each day - meal prep the base and have it with salmon one day, chicken the next!
Western
Summer, Spring
Lunch, Dinner
1.
To make the couscous: 1 cup couscous: 1 cup boiling water, pour on top and cover for 2 minutes. Fluff the couscous with a fork.
2.
Dice cucumber and red onion.
3.
Place peas in a bowl and cover with some boiling water for 2-3 minutes. Drain.
4.
Mix everything together in a big salad bowl - the couscous, drained peas, diced cucumber and red onion, watercress and chopped mint and dill. Spread feta all over.
5.
Mix 1 tablespoon extra virgin olive oil and 1 tablespoon of apple cider vinegar in a bowl, and pour over the salad, mix well to combine.
6.
In a nonstick frying pan, on medium heat, add the salmon fillet, skin side down first for 6 minutes. Flip and cook for a further 2-3 minutes flesh side down.
Fish provide a highly absorbable form of omega 3 fatty acids, EPA and DHA - which help brain function, attention, hormone production and healthy skin and hair.
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