CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Vegetables, Grains, Meats |
|
Fish, Pasta, Main dish |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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