Salmon Couscous

Course :	Salmon
From:	HungryMonster.com
Serves:	4

Ingredients:

15	ounces	canned red Alaska salmon
8	ounces	couscous
4	cups	hot water
2	tablespoons	vegetable oil
2	cloves	garlic -- crushed
1	medium	green or red chili pepper -- de-seeded, finely chopped
1	teaspoon	caraway seeds
1	large	onion -- chopped
2	medium	courgette -- trimmed and thickly sliced
2	medium	carrots -- trimmed and sliced
1	medium	red or orange pepper -- de-seeded and sliced
1 1/4	cups	vegetable or chicken stock
1/4	teaspoon	salt
3	medium	tomatoes -- thickly chopped
15	grams	margarine or butter
2	tablespoons	pumpkin seeds

Preparation:

[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, chile 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.