Salmon Couscous

Yields:	4 servings
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418	grams	salmon	canned red alaska
250	grams	couscous
900	ml	water	hot
2	tablespoons	vegetable oil
2	each	garlic cloves	crushed
1	each	chili pepper	green or red, deseeded, finely chopped
1	teaspoon	caraway seeds
1	large	onion	chopped
2	each	courgettes	trimmed & thickly sliced
2	each	carrots	trimmed and sliced
1	each	sweet bell pepper	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	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.

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I have always like chicken parmesan and i could never make it. This recipe seems really easy to follow!