So Autumn is here and the last season summer vegetables are coming to an end. I have already bought a squash for next week but also bought the last bag of summer peas. I think as we have had such a warm summer we have managed to have a late harvest. I really wanted the peas to shine so made them the star of couscous. I love smoked salmon in the summer too so I thought it would be the perfect addition. Crispy capers add such a nice texture and the zingy salty preserved lemons compliment all the flavours. This is an indulgent tasty mixture of ingredients.

Ingredients (serves 2)

• 40g wholewheat couscous
• 100ml hot water
• 1/4 vegetable stock cube

• 75g of shelled or frozen peas
• 2 tbsp fresh chopped coriander
• 1/4 preserved lemon, chopped
• 2 tbsp olive oil
• 1 tsp runny honey
• 1 garlic clove, minced
• Juice of 1/2 lemon
• 2 tbsp capers
• 4 slices of smoked salmon
• Small bag of salad leaves
• Seasoning
• Oil for frying

Directions

1. Place the couscous in a bowl, add the veg stock cube to a jug and pour over the hot water. Stir and pour over the couscous, place a plate on top and leave to steam and soak.
2. To make the crispy capers, heat 2 tbsp of oil in a saucepan, once hot add 1 tbsp of capers and fry for a minute until they open like a flower and become crispy, drain on kitchen paper and repeat with the other tbsp.
3. Once you have done the capers the couscous should be ready to fluff and dress. Fluff the couscous with a fork add in the peas, coriander and preserved lemon. In a jar or bowl add the olive oil, honey, garlic and lemon juice, shake or whisk to combine. Fold the dressing through the couscous mixture.
4. To serve add a handful of salad leaves between 2 serving bowls, spoon over the couscous, tear over the salmon and finish off with the crispy capers. Enjoy.