Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

500ml chicken stock

2 cups couscous

250g smoked salmon

2 tbsp pickled ginger, finely sliced

3 spring onions, thinly sliced

3 tbsp finely chopped coriander

4 precooked beetroots, cut into quarters

1 tomato, deseeded and finely diced

1 tsp olive oil

Juice of ½ lemon

Method

Bring the chicken stock to a boil in a pot. Pour the stock over the couscous in a bowl, cover, and let it steep until the couscous absorbs the liquid and cools down.

Once the couscous is cooked and cooled, fluff it with a fork. Mix in the pickled ginger, coriander, white parts of the spring onions, tomato, olive oil, and lemon juice. Stir until evenly combined.

To serve, divide the couscous into bowls. Top with the beetroot quarters and smoked salmon pieces. Garnish with the green parts of the spring onions.