Updated Apr 7, 2017Chatelaine
- 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.