Categories: Fish, Pasta, Main dish 
      Yield: 4 servings 
  
    418 g  Canned red Alaska salmon 
    250 g  Couscous 
    900 ml Hot water 
      2 tb Vegetable oil 
      2    Garlic cloves; crushed 
      1    Green or red chili pepper 
           - de-seeded, finely chopped 
      1 ts Caraway seeds 
      1 lg Onion; chopped 
      2    Courgette 
           - trimmed & thickly sliced 
      2    Carrots; trimmed and sliced 
      1    Red or orange pepper 
           - de-seeded and sliced 
    300 ml Vegetable or chicken stock 
    1/4 ts Salt 
      3    Tomatoes; thickly chopped 
     15 g  Margarine or butter 
      2 tb Pumpkin seeds 
  
  [If you do not have a couscousier in which to cook this recipe, 
  improvise by using a saucepan and colander. Line the colander with a 
  muslin cloth, allowing the sides of the cloth to hang over the edge. 
  Roll up the hanging muslin to make a collar around the edge of the 
  colander. During the method, the base of the couscousier is equivalent 
  to the saucepan and the top to the lined colander.] 
   
  Drain the can of salmon, reserving the juice. Set aside. 
   
  Soak the couscous for 20 minutes in a large bowl of hot water. Heat the 
  oil in the base of the couscousier, stir in the garlic, chilli pepper, 
  caraway seeds, onion, courgette, carrot and pepper. Cook gently for 5 
  minutes. Add the salmon juice and stock to the vegetables. Put the top 
  of the couscousier on and place the soaked couscous into it. Season with 
  salt. Cover with a lid and steam for 30 minutes. 
   
  Remove the top of the couscousier and add the tomatoes and salmon. Heat 
  for 5 minutes. Place the couscous onto a large serving plate and gently 
  stir in the margarine and the pumpkin seeds. Pile the salmon alongside 
  to serve. 
   
  Serves 4. Approx 550 kcals per serving 
   
  From: On the Wild Side - Alaska Canned Salmon Recipes 
  Reprinted with permission from Alaska Seafood Marketing Institute 
  Meal-Master compatible recipe format courtesy of Karen Mintzias