Salmon Couscous

Recipe look good to you?     

Salmon Couscous Ingredients

418 g Canned red Alaska salmon	2 Courgette
250 g Couscous	2 Carrots; trimmed and sliced
900 ml Hot water	1 Red or orange pepper
2 tb Vegetable oil	300 ml Vegetable or chicken stock
2 Garlic cloves; crushed	1/4 ts Salt
1 Green or red chili pepper	3 Tomatoes; thickly chopped
1 ts Caraway seeds	15 g Margarine or butter
1 lg Onion; chopped	2 tb Pumpkin seeds

Instructions for Salmon Couscous

[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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: American

More like this...

Moroccan-Style Salmon with Couscous

Pan Roasted Salmon with Couscous and Chili Vinaigrette

Couscous with 7 Vegetables (Or Moroccan Couscous)

Sweet and Sour Salmon (Aka Pickled Salmon)