Spicy salmon and cauliflower stew with couscous
31/8/2008
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Ingredients
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| 2 tbsp | Olive oil |
| 2 | Onions |
| 2 tsp | Cajun spice |
| 400 g | Chopped tomatoes |
| 1¾ cups | Water |
| ½ | Cauliflower |
| 210 g | Salmon |
| ¼ cup | Fresh parsley |
| 1 to taste | Black pepper - ground |
| ¾ cup | Couscous |
| 1 to serve | Lemon |
Directions
- Heat oil in a large frying pan, add onions and cook over a medium heat for 10 minutes to soften. Add cajun spice and cook for 1 minute more to release flavours.
- Add tomatoes, water and cauliflower and bring to the boil then turn down the heat and simmer for 5 to 10 minutes or until liquid is well-reduced, stirring regularly. Add salmon and parsley and season with salt and pepper to taste.
- At the same time, place couscous in a bowl and pour over boiling water. Cover and leave to steam and soften for 10 minutes. Fluff up couscous with a fork and season to taste.
- Serve spicy salmon and cauliflower on top of couscous. Serve with lemon wedges to squeeze over.
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