Smoked Salmon with Couscous and Mango Salad
- 1 can of Comur smoked salmon
- 200 g (7 oz.) of couscous
- 200 ml (4 fl. oz.) of water
- 1 mango
- ½ red pepper
- ½ red onion
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- Juice of 1 orange
- Juice of 1 lemon
- Salt and pepper to taste
Dice the mango, pepper, and onion into very small cubes.
Sauté the couscous with the fat from the salmon, add the boiling water and cover.
Once cooked, loosen the couscous with a fork and allow to cool.
Coat the mango with the chopped mint, red onion, and pepper. Season with the vinaigrette and serve with the Comur smoked salmon.
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