Cous cous with smoked salmon

For 4 persons

Ingredients:

• 120g HELIOS Buckwheat Cous Cous
• 150ml water
• 100g smoked salmon
• 2 green onions
• Salt
• Juice of ½ lemon
• Olive oil
• Parsley (for garnish)

Preparation:

Place cous cous in a large bowl, pour hot water over it, add salt, pepper, a little olive oil and stir. Cover bowl with plastic wrap and let rest for 5’. Chop onions and toss with cous cous and lemon juice. Slice salmon and serve with cous cous. Garnish with parsley.