Couscous & haddock salad







Cook Time

00-00 Min


  • 175g/6oz couscous
  • 100g/4oz cooked, flaked smoked haddock
  • 50g/2oz cooked green peas
  • pinch of curry powder
  • 2 spring onions, sliced
  • 1 small egg, hard-boiled and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • salt and freshly ground black pepper
  • Cook the couscous according to the packet instructions.
  • Mix the couscous with the haddock, peas, curry powder, spring onions and chopped egg.
  • Toss with the olive oil and lemon juice, and season with plenty of salt and pepper. Serve.


Couscous Preparation:
Follow the packet instructions to cook the couscous accurately. Ensure it is cooked to the right consistency to avoid a mushy or undercooked texture.
Haddock Freshness:
Use fresh haddock fillets and ensure they are free from any unpleasant odors or discoloration. Purchase seafood from a reputable source.
Peas Quality:
Use fresh or high-quality frozen peas. Ensure they are cooked to the desired tenderness and do not overcook, which may result in a loss of color and texture.
Curry Powder Measurement:
Use curry powder in moderation. Taste the salad as you mix to achieve the desired level of spiciness without overpowering the dish.
Spring Onion Handling:
Handle spring onions with care while chopping to avoid accidental cuts. Use proper cutting techniques and ensure they are fresh.
Chopped Egg Quality:
Use hard-boiled eggs that are cooked through but not overdone. Check for freshness and proper cooking to enhance the salad’s flavor.


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