In summer, Couscous with Salmon and Vegetables is a great dish to prepare, especially on hot days when you don’t feel like cooking elaborate dishes. With this, you won’t miss out on taste; in fact, you’ll be surprised.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 cup raw couscous
- 2/3 cup water
- 8.8 oz canned chickpeas (drained)
- 3.5 oz green olives in brine
- 2 mozzarellas (about 125 grams each)
- 8.8 oz salmon in oil (steamed)
- 3.5 oz carrots
- 3.5 oz potatoes
- to taste fine salt
- to taste olive oil
- to taste coarse salt
Steps
Prepare the couscous according to the instructions on the box. In a bowl, place the warm water and the couscous, cover with the lid. Let it rest for a few minutes, the couscous will have absorbed the water and will be swollen. Now add two or three pinches of salt, two tablespoons of oil and fluff it with a fork. If you prefer, you can also fluff it with your hands.
Continue by adding the previously drained canned chickpeas and the pitted green olives cut in half,
Lastly, add the flaked salmon, the mozzarella cut into small cubes, the boiled potatoes and carrots cut into pieces. Mix all the ingredients well, adjust salt and oil.
Tips and Advice
If you liked the Couscous with Salmon and Vegetables, try other recipes with couscous:
