Couscous Diet: The Best Couscous Recipes Online

Ingredients (serves 4)

• 3 tsp olive oil
• 2 onions, chopped
• 1 small eggplant, chopped
• 2 zucchini, halved, sliced
• 2 red capsicums, deseeded, chopped
• 810g can chopped tomatoes
• Salt & freshly ground pepper
• 1 tsp Massel vegetable stock powder
• 2 cups (380g) couscous
• 4 x (120g each) salmon fillets
• Shredded fresh basil, to serve
• Lemon wedges, to serve

Method

1. Heat 2 tsp of the oil in a large frying pan over a medium-high heat. Add the onion and cook for 3 minutes. Add eggplant, zucchini and the capsicum, cook for a further 10 minutes.
2. Add the tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.
3. Meanwhile, combine 2 cups (500ml) hot water and stock powder. Place the couscous in a heatproof bowl. Add the stock and set aside for 10 minutes or until the liquid has absorbed. Use a fork to separate the grains.
4. Heat a chargrill pan over a medium heat. Brush both sides of the salmon fillets with the remaining oil and cook for 3 minutes each side, or until cooked to your liking.
5. Divide the couscous among serving plates. Top with the salmon and vegetable mixture. Scatter over the basil and serve with lemon wedges.

Source

Fresh Living – May 2004 , Page 41

Recipe by Michelle Southan

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