Salmon couscous

Yield: 4 Servings

Ingredients:

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

Instructions:

[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