FYI: Couscous is coarsely ground pasta made from wheat. Its consistency is similar to rice, as seen here:
(click image for source)
It's also affordable, cooks super duper fast and is deliciouso!
For the recipe below, I used canned salmon to ease the process, but you can also wash, marinate and bake/grill fresh salmon separately. Ditto for fresh veggies! (Keep in mind that it'll be a bit longer in terms of cooking time...)
You'll probably notice that the salt content is drastically reduced here - I don't think there's a need to add extra salt when bouillon and salmon is involved...feel free to adjust to your liking!
Salmon 'n Veggie Couscous
What You'll Need:
- 1 1/2 cups plain couscous (I used a brand called Near East)
- 2 3/4 cups water*
- 1 chicken bouillon cube*
- 1/2 tsp. butter or margarine**
- 1 tbsp. olive oil
- 2 cloves of garlic, diced
- 1/4 cup yellow onion, diced
- 1+ cup of veggies (fresh or frozen! I like a snowpea- various peppers-broccoli-zucchini-type mix)
- 1 5 oz. can of skinless, boneless pink salmon, drained
- 1 tbsp. dried parsley
- Salt and pepper to taste
** an optional ingredient
What You'll Do:
1. In a small pot, boil water and add bouillon cube.
2. When the cube dissipates, add couscous and reduce to a simmer.
3. Cover and cook for about 5 minutes. (It's done once the water is absorbed and/or the
couscous is dry and fluffy...) Optional: Add butter and stir for a bit more flavor
4. In a separate frying pan, heat oil (at medium heat) and add garlic and onion.
5. When the onion is translucent, add your veggies. Stir-fry for about 5-7 minutes.
6. Add salmon and cook until both the salmon and veggies are hot.
7. Add the couscous and parsley. Mix all ingredients for about 5 minutes.
8. Salt and pepper to taste.
All done! You can use this as a side or serve as an entire meal if you add lots of veggies and salmon. Feel free to substitute salmon with cooked, seasoned and diced boneless chicken.
Enjoy!
