Ingredients

• 450 gm. fresh smoked haddock fillet

• 200 gm. couscous

• 10 black olives

• 1 red onion, peeled and finely chopped

• 2 firm tomatoes, de-seeded and chopped

• 1 green chilli, thinly sliced (more if you like food hot)

• 2 tbsp. chopped dill or chopped fresh mint

• 1 cup French Vinaigrette dressing

• Salt to taste

• A good sprinkle of black peppers

Instructions

1. Place haddock in a pan with enough boiling water to cover and poach for 4-5 minutes (or follow instructions on the packet). Drain and cool.

2. Remove skin from Haddock fillet and flake flesh. Keep aside.

3. Prepare the couscous following direction on the packet. Allow to cool completely. It should be dry and flaky and have no liquid.

4. Place couscous in a large bowl, add all other ingredients and mix gently.

5. Garnish with a little chopped mint/dill.

6. Serve with salad.