How to make Couscous & haddock salad

• 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.

Precautions

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.