500 ml vegetable stock
100 ml olive oil
370g tinned fish
1. Empty the couscous into an enormous heatproof bowl. Break up the stock block in the deliberate bubbling water, at that point pour the bubbling stock over the grains, cover and put in a safe spot for 10–15 minutes to grow.
2.At the point when all the fluid has been ingested, go through a fork to cushion the grains, at that point splash liberally with 33% of the oil. Presently add the almonds, trick berries and fennel and throw everything together well.
3. Add the fish, separating it with a fork and blending it through the plate of mixed greens. This will cheerfully save for a day in the cooler.
4. Ultimately toss in the rocket (in the event that it sits in the dressing, it will wither). Press in the juice of the lemon and dress with what is left of the oil. Throw again and add salt and pepper to taste.