Salmon Couscous Seafood Recipe

Salmon Couscous Seafood Recipe

Ingredients

• 418 gram canned red salmon
• 250 gram couscous
• 900 milliliter hot water
• 2 tablespoons vegetable oil
• 2 garlic cloves — crushed
• 1 green or red chili pepper — de-seeded, finely
• — ch
• 1 teaspoon caraway seeds
• 1 large onion — chopped
• 2 courgette — trimmed & thickly
• — sl
• 2 carrots — trimmed and sliced
• 1 red or orange pepper — de-seeded and
• — sliced
• 300 milliliter vegetable or chicken stock
• 1/4 teaspoon salt
• 3 tomatoes — thickly chopped
• 15 grams margarine or butter
• 2 tablespoons pumpkin seeds

Method

1. (If you do not have a couscousier in which to cook this recipe, improvise by using a saucepan and colander
2. Line the colander with a muslin cloth, allowing the sides of the cloth to hang over the edge
3. Roll up the hanging muslin to make a collar around the edge of the colander
4. 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
5. Set aside
6. Soak the couscous for 20 minutes in a large bowl of hot water
7. Heat the oil in the base of the couscousier, stir in the garlic, chilli pepper, caraway seeds, onion, courgette, carrot and pepper
8. Cook gently for 5 minutes
9. Add the salmon juice and stock to the vegetables
10. Put the top of the couscousier on and place the soaked couscous into it
11. Season with salt
12. Cover with a lid and steam for 30 minutes
13. Remove the top of the couscousier and add the tomatoes and salmon
14. Heat for 5 minutes
15. Place the couscous onto a large serving plate and gently stir in the margarine and the pumpkin seeds
16. Pile the salmon alongside to serve
17. Serves 4

Full List of Fish Recipes
Full List of Salmon Recipes