Recipe - Salmon Couscous

418 g Canned red Alaska salmon
250 g Couscous
900 ml Hot water
2 tablespoon Vegetable oil
2 Garlic cloves; crushed
1 Green or red chili pepper
deseeded, finely chopped
1 teaspoon Caraway seeds
1 lg Onion; chopped
2 Courgette
trimmed & thickly cut or sliced up
2 Carrots; trimmed and cut or sliced up
1 Red or orange pepper
deseeded and cut or sliced up
300 ml Vegetable or chicken stock
One fourth teaspoon Salt
3 Tomatoes; thickly chopped
15 g Margarine or butter
2 tablespoon 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 MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini