Salmon Couscous

• 418 grams salmon canned red alaska
• 250 grams couscous
• 900 ml water hot
• 2 tablespoons vegetable oil
• 2 each garlic cloves crushed
• 1 each hot chili peppers green or red, deseeded, finely chopped
• 1 teaspoon caraway seeds
• 1 large onions chopped
• 2 each zucchini trimmed & thickly sliced
• 2 each carrots trimmed and sliced
• 1 each sweet red bell peppers red or orange, deseeded and sliced
• 300 ml stock vegetable or chicken
• 1/4 teaspoon salt
• 3 each tomatoes thickly chopped
• 15 grams margarine or butter
• 2 tablespoons pepitas (pumpkin seeds)

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.
5. Drain the can of salmon, reserving the juice.
6. Set aside.
7. Soak the couscous for 20 minutes in a large bowl of hot water.
8. Heat the oil in the base of the couscousier, stir in the garlic, chilli pepper, caraway seeds, onion, courgette, carrot and pepper.
9. Cook gently for 5 minutes.
10. Add the salmon juice and stock to the vegetables.
11. Put the top of the couscousier on and place the soaked couscous into it.
12. Season with salt.
13. Cover with a lid and steam for 30 minutes.
14. Remove the top of the couscousier and add the tomatoes and salmon.
15. Heat for 5 minutes.
16. Place the couscous onto a large serving plate and gently stir in the margarine and the pumpkin seeds.
17. Pile the salmon alongside to serve.
18. Serves 4.

salmon, couscous, vegetable oil, garlic, hot chili peppers, caraway seeds, onions, zucchini, carrots, sweet red bell peppers, chicken, salt, tomatoes, margarine, pepitas

Taken from recipeland.com/recipe/v/salmon-couscous-38876 (may not work)