Couscous pilaf with smoked salmon
By Chatelaine2
PREP TIME
15 min
TOTAL TIME
45 min
Serves
4
Photo, Sian Richards.
Any smoked, cured or tinned fish works well here. Try hot-smoked trout, mackerel or olive-oil-packed tuna.
Ingredients
- 1 1/2 cups low-sodium chicken broth
- 1 cup couscous
- 1/3 cup finely chopped red onion
- 1/3 cup lemon juice
- 2 tsp extra-virgin olive oil
- 1/4 tsp hot-red-chili-flakes
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh parsley
- 140 g smoked salmon or smoked trout
- 1 tsp chopped fresh dill
Instructions
- MICROWAVE broth in a large bowl until hot, 2 to 3 min. Stir in couscous and onion. Cover with a kitchen towel and let stand, 5 min.
- WHISK lemon juice with oil and chili flakes in another large bowl. Reserve 3 tbsp in a small bowl. Stir couscous mixture, bell pepper and parsley into lemon juice mixture. Pack into 4 6-oz ramekins. Cover with plastic wrap and refrigerate until chilled, 30 min to 1 hour.
- INVERT each ramekin onto a plate. Top with salmon. Drizzle with reserved dressing and sprinkle with dill.
Nutrition (per serving)
- Calories
- 231,
- Protein
- 13 g,
- Carbohydrates
- 35 g,
- Fat
- 4 g,
- Fibre
- 2 g,
- Sodium
- 510 mg.
FILED UNDER: No Cook
