Moroccan-style Wild Alaska Salmon Couscous

Moroccan-style Wild Alaska Salmon Couscous

Serves 4

Points plan 6½ pts per serving (original points)

Core ½ pt per serving

120g couscous (dry weight)

1 x 418g can red or pink wild Alaska salmon

1 tbsp stir-fry oil or olive oil

1 red pepper, deseeded & finely sliced

1 red onion, finely sliced

120g mushrooms, sliced

1 x 400g chick peas, rinsed & drained

½ tsp cumin seeds

1 tsp finely grated orange rind

2 heaped tbsp sultanas

salt & pepper

a few mint or coriander leaves

Drain the salmon, reserving the liquid.  Discard the skin and bones then flake into large chunks and set aside.

Put couscous into a large bowl and add the reserved salmon liquid then pour over enough boiling water to cover the couscous by about 1cm (½")  Leave to soak for 10 mins then fluff up with a fork.

Meanwhile heat the oil in a wok or large pan.  Add the pepper, onion and mushrooms and stir-fry for 4-5 mins until softened.

Mix the veg into the couscous with the chickpeas, cumin, orange rind and sultanas.  Season to taste and then gently fold in the salmon.  Serve warm or cold garnished with mint or coriander.