Step 1

Blend the broccoli in a kitchen processor until it resembles bread crumbs.

Step 2

Cook the couscous as per packet instructions. Drain and toss through the broccoli while hot, along with the rocket leaves. Leave until it is room temperature.

Step 3

Crumble in the salmon, cucumber and feta.

Step 4

For the dressing, combine the mustard, oil, vinegar and sugar, shaking well. Pour over the salad and toss. Serve at room temperature.