Ceder smoked Salmon with Morocan couscous

Name: Ceder smoked Salmon with Morocan couscous
Yield: 4
Ingredients: 4 fillets Wood roasted salmon (Main); 4 Tbsp Soy sauce; 4 Tbsp Brown sugar; 24 Prawns; 1 knob Butter; 2 cloves Garlic, crushed; 1 packet Israeli couscous, cooked; 1 Tbsp Moroccan seasoning; 1 Avocado, diced; 1 Red onion, chopped; 100 g Feta; 4 Tbsp Sour cream; 0 Capers

for 4 people

Reader Recipes

By Jenny Mason

Simple to make, sensational to eat.

Ingredients

4 fillets	Wood roasted salmon (Main)
4 Tbsp	Soy sauce
4 Tbsp	Brown sugar
24	Prawns
1 knob	Butter
2 cloves	Garlic, crushed
1 packet	Israeli couscous, cooked
1 Tbsp	Moroccan seasoning
1	Avocado, diced
1	Red onion, chopped
100 g	Feta
4 Tbsp	Sour cream
0	Capers

Directions

Cook couscous according to directions on the packet, adding the seasoning to the water. I like the flavour quite subtle so add seasoning to your taste. Alternately, you can buy already flavoured couscous from the supermarket or specialty food shops. Once it is cooked, transfer to a bowl and add diced avocado, crumbled feta and finely diced red onion. Cover with foil and set aside.
Prepare salmon, removing pin bones and the white gristle from end of fillet. If you are smoking the salmon yourself make sure the board is soaked in water for at least 30 minutes before using. Place fillets on board, sprinkle approx. 1 tbsp. brown sugar per fillet then drizzle a little soy sauce over the sugar. Place in a covered BBQ for 20 minutes. Salmon should be bright pink and flakey when cooked.
While the salmon is cooking, heat a heavy pan and melt the butter. Dry the prawns then place in a bowl and stir the crushed garlic thru. When butter is popping, cook the prawns, approx. 2 minutes. Once prawns are removed from pan, cook the capers in the same butter briefly. They should be crispy but not black!!
Spoon couscous onto serving plates, topped with salmon and prawns. Garnish with sour cream and crispy capers. ENJOY!!