Couscous pilaf with smoked salmon
3
- Prep Time15 min
- Total Time45 min
- Makes4 servings
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 13g, Carbohydrates 35g, Fat 4g, Fibre 2g, Sodium 510mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.