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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salmon and Orange Couscous Recipe

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This recipe for Salmon and Orange Couscous is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. oil.
1 Spanish onion, cut in wedges.
1 tsp. finely chopped garlic.
1 tsp. each ground cumin, coriander, paprika.
1 X 400gr can tomatoes.
one-quarter each red, green and yellow capsicums, sliced.(optional).
1 tsp. finely chopped chilli.
1 X 300gr can canellini beans, drained.
half a cup pitted prunes (optional).
1 X 415gr can Pink Salmon, drained.

ORANGE COUSCOUS: 1 tbsp. butter.
half a cup of orange juice.
three-quarters of a cup of water.
finely grated rind of 1 orange.
1 and a half cupes of couscous.
Directions:
Directions:
1. Heat oil and fry onion for 2 mins. Add garlic and ground spices and fry 1 min longer.
2. Add tomatoes, capsicum, chilli, beans and prunes. Cover and cook on low heat for 10 mins, stirring occasionally.
3. Break salmon into chunks, add to the tomato mixture. Reheat gently. Serve spooned over orange couscous.
4. Orange couscous: Bring the butter, orange juice and water to the boil. Add orange rind and couscous, cover and allow to stand until liquid is absorbed. Fluff up with a fork.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins, cooking time 15 mins.

 

 

 

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