Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      15 oz can     canned red Alaska salmon
   8      ounces        couscous
   4      cups          hot water
   2      tablespoons   vegetable oil
   2                    garlic cloves -- crushed
   1                    green or red chili pepper -- de-seeded, finely
                        -- chopped
   1      teaspoon      caraway seeds
   1      large         onion -- chopped
   2                    courgette -- trimmed and thickly
                        -- sliced
   2                    carrots -- trimmed and sliced
   1                    red or orange pepper -- de-seeded and
                        -- sliced
   1 1/4  cups          vegetable or chicken stock
     1/4  teaspoon      salt
   3                    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.