Couscous pilaf with smoked salmon
Prep 15 min
Total 45 min
Serves 4
Updated Apr 7, 2017
Chatelaine
Ingredients
1 1/2 cups
low-sodium chicken broth
1 cup
1/3 cup
finely chopped red onion
1/3 cup
2 tsp
extra-virgin olive oil
1/4 tsp
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
Calories 231, Protein 13 g, Carbohydrates 35 g, Fat 4 g, Fibre 2 g, Sodium 510 mg.
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