Salmon couscous
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 418 | grams | Canned red Alaska salmon |
| 250 | grams | Couscous |
| 900 | millilitres | Hot water |
| 2 | tablespoons | Vegetable oil |
| 2 | Garlic cloves; crushed | |
| 1 | Green or red chili pepper de-seeded, finely chopped | |
| 1 | teaspoon | Caraway seeds |
| 1 | large | Onion; chopped |
| 2 | Courgette trimmed & thickly sliced | |
| 2 | Carrots; trimmed and sliced | |
| 1 | Red or orange pepper de-seeded and sliced | |
| 300 | millilitres | Vegetable or chicken stock |
| ¼ | teaspoon | Salt |
| 3 | Tomatoes; thickly chopped | |
| 15 | grams | Margarine or butter |
| 2 | tablespoons | 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. Approx 550 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias