Title: Salmon couscous
 Categories: Fish, Pasta, Main dish
      Yield: 4 Servings
 
    418 g  Canned red Alaska salmon
    250 g  Couscous
    900 ml Hot water
      2 tb Vegetable oil
      2    Garlic cloves; crushed
      1    Green or red chili pepper
           - de-seeded, finely chopped
      1 ts Caraway seeds
      1 lg Onion; chopped
      2    Courgette
           - trimmed & thickly sliced
      2    Carrots; trimmed and sliced
      1    Red or orange pepper
           - de-seeded and sliced
    300 ml Vegetable or chicken stock
    1/4 ts Salt
      3    Tomatoes; thickly chopped
     15 g  Margarine or butter
      2 tb Pumpkin seeds
 
  [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. Approx 550 kcals per serving
  
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master
  compatible recipe format courtesy of Karen Mintzias