Salad of smoked whitefish and couscous

For the recipe You will need:

1/4 glass almonds (plate)

1 glass couscous (bystrorazvarivayuschayasya)

3 tbsp. lemon juice (strained)

2-3 tbsp. vegetable oil

salt, black pepper (freshly ground) to taste

1/2 PCs onions (red)

1 PCs red bell pepper (diced)

225 g whitefish (smoked, without skin and bones)

1/3 PCs cucumber (long greenhouse, cubes)

1/4 glass parsley (chopped fresh)

Preheat the oven to 180C. Brown the almonds in the oven for 3 minutes. Put the nuts on a plate. Until the almonds are roasting, bring to a boil in a small saucepan, 1.25 cups of water. Put couscous in water and again bring to a boil. Remove from heat, immediately reseal the pan with a lid and let stand for 5 minutes. Put the couscous in a bowl. Beat with a fork. Cool. In a small bowl, whisk lemon juice with 2 tbsp oil. Add pepper to taste. Pour dressing couscous and stir gently with a fork. Put red onion, sweet pepper, whitefish cucumber and parsley. Gently mix the salad. If desired, add in salad 1 tbsp. oil. Sprinkle with almonds and serve.

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