Salmon Couscous


418 grams Canned red Alaska salmon
250 grams Couscous
900 mls Hot water
2 tablespoons Vegetable oil
2 Garlic cloves, crushed
1 Green or red chili pepper de-seeded, finely
1 teaspoon Caraway seeds
1 lrg Onion, chopped
2 Courgette trimmed & thickly sliced
2 Carrots, trimmed and sliced
1 Red or orange pepper de-seeded and sliced
teaspoon Salt
3 Tomatoes, thickly chopped
15 grams Margarine or butter
2 tablespoons Pumpkin seeds


[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.




12.0 servings


Saturday, February 13, 2010 - 11:59am



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