Hot night? We've got you. This no-cook salad is everything you need on those summer evenings when the thought of turning on the oven has you reaching for the crackers instead of cooking. You can do better. Actually, you can do really excellently here with this hot-smoked and leafy bowl that's fluffy, light and will get you eating right.
Boil kettle. Place stock cube in a jug with 180ml (3⁄4 cup) boiling water from the kettle and stir to dissolve. Place couscous in a heatproof bowl. Pour over stock and stir to combine. Cover with a plate or tea towel and set aside for 5 minutes or until water is absorbed. While couscous is hydrating, continue with step 2.
Thinly slice celery. Chop tomato into bite-size pieces. Wash and dry coriander and finely chop stems and leaves. Rinse and drain chickpeas.
Juice lemon. Combine lemon juice, mustard, coriander, oil and red wine vinegar in a bowl large enough to fit the salad. Season with a pinch of salt and pepper and mix to combine.
Remove skin from salmon and discard. Flake salmon into large pieces.
Fluff couscous with a fork.
Add celery, tomato, chickpeas, couscous and mixed salad leaves to dressing and gently toss combine. Season to taste with salt and pepper. Divide couscous salad between bowls and top with salmon to serve.