Speedy Greek-Style Haddock Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Dissolve the vegetable stock mix in 130ml [260ml] boiled water

Add the couscous to a heatproof bowl with the vegetable stock, cover and set aside

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] olive oil over a medium-high heat

Cut the lemon[s] in half

Pat the haddock bites dry with kitchen paper

Once hot, add the haddock bites to the pan and cook for 2-3 min

While the haddock is cooking, chop the cucumber into quarters lengthways, then chop roughly

Chop the baby plum tomatoes in half

Roughly chop the black olives

Add the dried oregano, garlic paste and juice of 1/2 [1] lemon to the haddock and cook for 1-2 min further or until the haddock is cooked through – this is your Greek-style haddock

Tip: Your fish is cooked once it turns opaque and flakes easily

Chop the parsley roughly, including the stalks

Add the chopped cucumber, tomatoes and olives to a bowl

Add the juice of the remaining lemon, 1 tbsp [2 tbsp] olive oil and a pinch of salt and give it a good mix up – this is your chopped salad

Fluff the softened couscous with a fork then add the chopped parsley – this is your herby couscous