Pink Salmon and Charred Capsicum Cous Cous
4 red capsicums
400g cous cous
3 ½ cups vegetable stock
2 tbsp Bertolli Organic Robusto Olive Oil
Zest and juice of 1 small lemon
1 tsp finely grated galangal (substitute ginger)
2 carrots, peeled and grated
415g tin pink salmon, drained, skin and bones discarded
½ loosely packed cup each of torn flat leaf parsley, coriander and mint leaves
Sea salt and freshly cracked black pepper
Cook capsicum under a hot oven grill, turning regularly, until blackened and blistered. Transfer to a dish, cover with plastic wrap and allow to sit for 30 mins to cool then peel off the blackened skin and discard. Pour over enough Bertolli Organic Robusto Olive Oil to cover and set aside.
In a medium saucepan bring vegetable stock to boil. Add cous cous, reduce heat and allow to simmer 8-10 mins or until soft and all the stock has absorbed. Stir through 2 tbsp Bertolli Organic Robusto Olive Oil.
Whisk together the lemon zest and juice and galangal then season with salt and pepper. Toss through the cous cous then add carrot, flaked salmon flesh, roughly torn charred capsicum flesh and half the herbs. Toss well.
Serve with remaining herbs scattered on top.