Enjoy this epic salad with pan-fried salmon tossed with giant couscous, black beans, baby spinach, avocado and peppers. It's high in protein and fibre
Nutrition: Per serving
Cook the couscous in 500ml boiling water for 7-8 mins. In the last minute, add the spinach and stir until wilted. Drain thoroughly and transfer to a large salad bowl.
Tip in the black beans, tomatoes, peppers, onion, avocado and olives.
Stir in the cooked couscous and spinach, mixing well.
Heat a pan over medium heat, add a little oil and pan-fry the salmon fillets for 4 mins on each side until opaque and cooked through. Remove from the heat.
In the same pan, fry the garlic for about a minute until soft. Remove from the heat, then add the extra virgin olive oil, lemon juice, Dijon, coriander and chilli, stirring it all together to make the dressing.
Plate up the salad with the salmon on top, or flake into pieces and stir it through the salad. Drizzle over the dressing to serve.
