Salmon Couscous

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.