Rainbow Chard Salad

Instruction​

• In a bowl, add dry couscous and season with salt and pepper

• Boil water in a kettle

• Add boiled water until it fills the bowl 1 inch above the top of the couscous

• Leave alone until the couscous absorbs all the water, then refrigerate until cool

• Chop up rainbow chard stalks and shallots

• Use a peeler to thinly slice a cucumber longways

• Season raw salmon on both sides with salt and pepper

• In a frying pan, fry salmon in olive oil, then set aside to cool

• Drain canned chickpeas and stir them into the cooled couscous

• Layer the couscous onto a serving platter or individual plates

• In a bowl (probably the now empty couscous bowl), mix together the vegetables and coat them lightly with the red wine vinegar version of the salad dressing

  • The recipe for this dressing is at the button below

• Add the vegetables onto your serving platter on top of the couscous

• Crumble the salmon over the salad and spritz it with the fresh lemon or lime

• Garnish the platter with lemon or lime wedges or circle slices