Since I had already decided to make the Stuffed Peppers with Israeli Couscous, I thought it would be a good idea and a good pairing for another dish to have the same kind of couscous. I found this recipe and I loved it immediately because I’m always trying to improve my presentation and I like making cute looking dishes. ^_^ (OK, that’s the closest fob thing that I’ll ever do).
[100% organic, Norwegian salmon]
*OK, the presentation is kind of messy. The smoked salmon was not easy to wrap around the couscous clumps.
**I’m going to make this another time when there are chives for sale!!!
- ½ lb smoked salmon, choose the center pieces
- Stuffing from this recipe
- 2 cups Israeli couscous with 4 cups of water
- 1 cup chives, chopped
- 1 cup EVOO
- 1 garlic clove, finely minced
- Sea salt and freshly ground pepper
For the Chive oil
Place chopped chives and garlic into food processor and process till finely chopped. Stream in olive oil. Season with sea salt and freshly ground black pepper. Strain mixture into a glass bowl, Give about 30 minutes to drain, Discard solids.
For the Couscous
Follow these instructions. After adding vegetables and cheese to couscous, stir in ¼ cup of chive oil into the couscous and stuffing mixture.
For the Salmon Parcels
Make clumps of the couscous and cover with the smoked salmon. Garnish with chives.
*Adapted from Single Guy Chef.