Salmon Couscous
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 418 | grams |
salmon
canned red alaska |
|
| 250 | grams |
couscous
|
|
| 900 | ml |
water
hot |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | each |
hot chili peppers
green or red, deseeded, finely chopped |
*
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
zucchini
trimmed & thickly sliced |
*
|
| 2 | each |
carrots
trimmed and sliced |
|
| 1 | each |
sweet red bell peppers
red or orange, deseeded and sliced |
|
| 300 | ml |
stock
vegetable or chicken |
*
|
| ¼ | teaspoon |
salt
|
|
| 3 | each |
tomatoes
thickly chopped |
|
| 15 | grams |
margarine
or butter |
|
| 2 | tablespoons |
pepitas (pumpkin seeds)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 418 | grams |
salmon
canned red alaska |
|
| 2.5E+2 | grams |
couscous
|
|
| 9E+2 | ml |
water
hot |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | each |
hot chili peppers
green or red, deseeded, finely chopped |
*
|
| 5 | ml |
caraway seeds
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
zucchini
trimmed & thickly sliced |
*
|
| 2 | each |
carrots
trimmed and sliced |
|
| 1 | each |
sweet red bell peppers
red or orange, deseeded and sliced |
|
| 3E+2 | ml |
stock
vegetable or chicken |
*
|
| 1.3 | ml |
salt
|
|
| 3 | each |
tomatoes
thickly chopped |
|
| 15 | grams |
margarine
or butter |
|
| 3E+1 | ml |
pepitas (pumpkin seeds)
|
|
Directions
[If you do not have a couscousier in which to cook this recipe, improvise by using a saucepan and colander.
Line the colander with a muslin cloth, allowing the sides of the cloth to hang over the edge.
Roll up the hanging muslin to make a collar around the edge of the colander.
During the method, the base of the couscousier is equivalent to the saucepan and the top to the lined colander.]
Drain the can of salmon, reserving the juice.
Set aside.
Soak the couscous for 20 minutes in a large bowl of hot water.
Heat the oil in the base of the couscousier, stir in the garlic, chilli pepper, caraway seeds, onion, courgette, carrot and pepper.
Cook gently for 5 minutes.
Add the salmon juice and stock to the vegetables. Put the top of the couscousier on and place the soaked couscous into it.
Season with salt.
Cover with a lid and steam for 30 minutes.
Remove the top of the couscousier and add the tomatoes and salmon.
Heat for 5 minutes.
Place the couscous onto a large serving plate and gently stir in the margarine and the pumpkin seeds.
Pile the salmon alongside to serve.
Serves 4.
