Couscous pilaf with smoked salmon

2

PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Couscous pilaf with smoked salmon

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.
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