- 160 g couscous
- 1 bunch of radishes
- 1 bunch of parsley, smooth
- 1 organic lemon
- 4 tablespoons of oil
- 150 g smoked salmon, in slices
Boil 150 ml of water, stir in the couscous, salt. Pull the pot off the stove, cover and let it swell for 10 minutes.
Clean, quarter and salt radishes. Chop parsley leaves. Grate 1 teaspoon of lemon peel, squeeze out 3 tablespoons of lemon juice.
Loosen the couscous with a fork and place in a bowl. Season well with salt, pepper, lemon zest and juice. Mix in 4 tablespoons of olive oil, parsley and radishes. Serve with salmon.