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“You can eat this warm or cold the next day. Great for a boxed lunch.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a bit of the oil in a frying pan and cook the fish over a medium heat for 3 minutes on each side.
  2. Remove from the heat and set aside.
  3. Put the couscous in a large bowl and pour 300ml boiling water over it. Cover and leave for 5 minutes to absorb.
  4. Meanwhile, boil the sugar snap peas for 4 minutes, adding the frozen peas for the last 2 minutes.
  5. Drain and run under cold water to stop any cooking.
  6. Fluff up the couscous with a fork.
  7. Add the veggies and flake in the cooked salmon.
  8. Add the lemon juice, zest, mint and remaining oil.
  9. Season and serve.

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