recipes
Spiced Salmon Couscous
serves 2
10 min prep
if you liked this recipe, try...
ingredients
| 125g can John West Salmon Slices - Olive Oil Blend, drained and oil reserved 1 small zucchini, thinly sliced 1 small de-seeded red capsicum, diced 3 spring onions, finely chopped 1 clove garlic, peeled and crushed 1 teaspoon Moroccan seasoning 1 cup couscous 2 cups boiling fish or vegetable stock 125g can Edgell Corn Kernels, drained 125g can Edgell Chick Peas,drained ½ cup fresh coriander, chopped |
featured products
instructions
step 1
Heat reserved salmon oil in a non-stick frying pan, add zucchini, capsicum, spring onions and garlic and cook until soft.
step 2
Stir in Moroccan seasoning, couscous, boiling stock, drained Edgell Vegie Mixes and drained John West Salmon Slices. Remove pan from heat, cover and stand for 5 minutes or until all liquid has been absorbed.
step 3
Fluff ingredients gently with a fork and stir through coriander. Serve with an extra sprinkle of seasoning.
recipe tip
Cajun seasoning can be substituted for the Moroccan seasoning.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2710kJ (649Cal) | 468kJ (112Cal) |
| Protein | 28.8g | 5.0g |
| Fat- Total | 16.2g | 2.8g |
| - Saturated | 2.4g | 0.4g |
| Omega-3 (EPA + DHA) | 40mg | 10mg |
| Carbohydrate | 91.6g | 15.8g |
| - Sugars | 5.3g | 0.9g |
| Dietary Fibre | 7.0g | 1.2g |
| Sodium | 1170mg | 202mg |
| Potassium | 586mg | 101mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Spiced Salmon Couscous
Spiced Salmon Couscous
ingredients
125g can John West Salmon Slices - Olive Oil Blend, drained and oil reserved
1 small zucchini, thinly sliced
1 small de-seeded red capsicum, diced
3 spring onions, finely chopped
1 clove garlic, peeled and crushed
1 teaspoon Moroccan seasoning
1 cup couscous
2 cups boiling fish or vegetable stock
125g can Edgell Corn Kernels, drained
125g can Edgell Chick Peas,drained
½ cup fresh coriander, chopped
instructions
step 1
Heat reserved salmon oil in a non-stick frying pan, add zucchini, capsicum, spring onions and garlic and cook until soft.
step 2
Stir in Moroccan seasoning, couscous, boiling stock, drained Edgell Vegie Mixes and drained John West Salmon Slices. Remove pan from heat, cover and stand for 5 minutes or until all liquid has been absorbed.
step 3
Fluff ingredients gently with a fork and stir through coriander. Serve with an extra sprinkle of seasoning.
serves 2 10 min prep recipe tip
Cajun seasoning can be substituted for the Moroccan seasoning.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au