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Salmon Couscous

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Submitted by danil451

Salmon couscous steamed over a spiced vegetable broth with garlic, caraway, chili pepper, zucchini, and carrots, served with canned red salmon and pumpkin seeds. A North African-inspired one-pot meal.

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

This recipe uses the traditional couscousier method: vegetables and broth simmer in the bottom pot while couscous steams in a cloth-lined colander on top, absorbing the fragrant vapor. It’s a North African technique that infuses the grain with the aromatic steam from garlic, caraway seeds, chili pepper, and the mixed vegetables below.

Canned red Alaska salmon keeps this weeknight-friendly. The salmon juice from the can goes into the broth for extra flavor, and the fish itself gets added to the vegetables at the very end for just 5 minutes of warming so it stays in flaky chunks rather than dissolving into the sauce.

Caraway seeds are the spice that gives this its distinctly North African character. Combined with the chili pepper and garlic, they create a warm, anise-like aroma that scents the couscous as it steams. Pumpkin seeds stirred into the finished couscous with butter add a crunchy, toasty contrast.

Kitchen Tips

  • No couscousier? Use a saucepan with a muslin-lined colander set on top. Roll the overhanging cloth into a collar to seal the gap
  • Soak the couscous in hot water for 20 minutes before steaming. This pre-hydrates the grains so they cook evenly
  • Add the salmon and tomatoes only at the end. Both break down quickly and should just warm through
  • Use the salmon can juice in the broth. It’s concentrated fish flavor that would be wasted if discarded

Variations

  • Use fresh salmon fillets broken into chunks for a more premium version
  • Add chickpeas to the vegetable broth for a heartier, more traditional North African stew
  • Stir harissa paste into the broth for a spicier, more authentically Tunisian flavor

Ingredients

418 418
GRAMS GRAMS SALMON
canned red alaska
250 250
GRAMS GRAMS COUSCOUS
900 900
ML ML WATER
hot *
2 30
TABLESPOONS ML VEGETABLE OIL
2 2
CLOVES EACH GARLIC
crushed
1 1
EACH EACH HOT CHILI PEPPER
green or red, deseeded, finely chopped *
1 5
TEASPOON ML CARAWAY SEED
1 1
LARGE LARGE ONION
chopped
2 2
EACH ZUCCHINIS
trimmed & thickly sliced *
2 2
EACH CARROTS
trimmed and sliced
1 1
EACH EACH SWEET RED BELL PEPPER
red or orange, deseeded and sliced
300 300
ML ML STOCK
vegetable or chicken *
¼ 1.3
TEASPOON ML SALT
3 3
EACH TOMATOES
thickly chopped
15 15
GRAMS GRAMS MARGARINE
or butter
2 30
TABLESPOONS ML PEPITAS (PUMPKIN SEEDS)

Directions

[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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 7020 30% from fat
 % Daily Value *
Total Fat 233g 359%
Saturated Fat 60g 302%
Trans Fat 0g
Cholesterol 597mg 199%
Sodium 26009mg 1084%
Total Carbohydrate 233g 233%
Dietary Fiber 6g 26%
Sugars g
Protein 970g
Vitamin A 134% Vitamin C 232%
Calcium 61% Iron 223%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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