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
- Oil for frying
- 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.
- 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.
- 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.
- 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.