Title: Salmon Couscous
Categories: Pasta Entree Grain Fruit Salmon
Yield: 4 Servings

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

[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

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