Salmon, couscous and broccoli rice bowl

Photo / Babiche Martens

Ingredients

1 head	broccoli, roughly chopped
1 cup	large couscous
2 cups	rocket
200g	smoked salmon
1 cup	cubed cucumber
100g	feta, crumbled

Dressing

1 Tbsp	Dijon mustard
¼ cup	flavourless oil
2 Tbsp	white vinegar
2 tsp	brown sugar

Directions

1. Blend the broccoli in a kitchen processor until it resembles bread crumbs.
2. Cook the couscous as per packet instructions. Drain and toss through the broccoli while hot, along with the rocket leaves. Leave until it is room temperature.
3. Crumble in the salmon, cucumber and feta.
4. For the dressing, combine the mustard, oil, vinegar and sugar, shaking well. Pour over the salad and toss. Serve at room temperature.