A very delicious salad, also perfect as something light and healthy to counteract all the indulgence of Christmas and New Years Eve. It keeps quite well, so if you make a bit extra, you can use it as lunch the next day.
Super salad (serves 2)
Adapted from “Leon – Ingredients and Recipes”
125 g couscous
2 tbsp olive oil
1 tsp cumin
zest and juice of 1/2 lemon
1 vegetable stock cube
1 head of broccoli, in florets
2-3 fillets smoked mackerel, skin and bones removed, flaked
1/4 cup almonds, toasted and coarsely chopped
1/4 cup dried apricots, chopped
1/4 cup raisins
2 tbsp dill, finely chopped
50 g (baby) spinach
salt and pepper
extra virgin olive oil and lemon juice
Bring 125 ml (check the package if this is the appropriate amount of water for your couscous) water to the boil, dissolve the stock cube in it and add olive oil, cumin and lemon juice/zest. Add the couscous, stir, cover and set aside off the heat. After 10 minutes, use a fork to break up the couscous and to fluff it up.
Meanwhile, cook the broccoli.
Add the broccoli, mackerel, almonds, apricots, raisins, dill and spinach to the couscous (or transfer everything, including the couscous, to a big bowl/serving plate) and carefully mix. Add salt and pepper to taste, and dress with a little more olive oil and lemon juice if you like.
Note: because I like to use the whole broccoli, and I don’t like the stalk on its own, I always cut my broccoli in such a way that there is a bit of stalk on each floret. Obviously, this causes the florets to be rather long, and makes it difficult to mix them through the salad. Therefore, I served them on the side (as you can see on the photo). If you want to have the broccoli mixed through the salad, slice them into smaller florets.