Couscous pilaf with smoked salmon
3
- Prep Time15 mins
- Total Time45 mins
- 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.
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