SERVES: 3 - 4
Drain the liquid from the can of salmon into a measuring jug. Add the stock cube, and then make the liquid up to 300 ml (1/2 pint) with boiling water. Pour over the couscous and leave to swell for 10 minutes.
Meanwhile, heat the pine nuts and almonds in a dry frying pan and cook until lightly toasted. Break the salmon into large chunks, removing any skin and bones, if wished.
Fluff up the couscous with a fork, add the chickpeas and stir in the mint or parsley. Rip up the red peppers and add them to the couscous with the toasted pine nuts and almonds. Add the salmon chunks and stir them gently through the mixture. Season to taste, then serve at once.
Cook’s Tip: This meal is served warm, though if you prefer it to be piping hot, microwave each portion for 1 ½ - 2 minutes on HIGH.
• 1 x 418 g or 2 x 213 g cans red or pink Alaska salmon
• 1 vegetable stock cube
• 200 g (7 oz) couscous
• 2 tbsp pine nuts
• 2 tbsp flaked almonds
• 1 x 410 g can chickpeas, drained and rinsed
• 1 tbsp chopped fresh mint or parsley
• 250 g (9 oz) roasted red peppers from a jar, drained
• Salt and freshly ground black pepper