The couscous, as well as being an excellent first course to be served either hot or cold on your tables, lends itself very well as a tasty appetizer with the addition of many ingredients.
In this recipe, we chose to accompany him with the salmon and prawns.
The preparation and cooking time, is very short, and in no time, you can serve to your table, a very tasty appetizer.
For those who like it, a good fresh white wine is the perfect drink for this dish.
You can vary the recipe, substituting for example the fish that we chose us, with the crab meat, or add it to enrich the dish always following the steps below.
Instructions
- Take the onion and place it on a clean cutting board (1), then chop it (2) and leave into a plate (3).
- Place the smoked salmon on a cutting board (4) and started to cut into strips of ½ cm thick (5), then leave it aside on a plan saucer (6).
- In a large nonstick skillet, pour three tablespoons of extra virgin olive oil (7) and the chopped onion (8), when it will be quite hot, add the shrimp (9), stirring with a wooden spoon.
- At this point, add to fry the smoked salmon into strips (10) and add salt to your will (11), stirring with a wooden spoon (12). Cook for about ten minutes.
- Meanwhile you have put a pot of salty water to boil, for the couscous. Add to the water a tablespoon of extra virgin olive oil (13) and then add the couscous (14), turning with a wooden spoon, until the couscous has absorbed all the water cooking (15).
- Once the couscous will be restricted (16), turn off the heat and transfer it directly from the pot to the pan with the other ingredients (17), mixing thoroughly with a wooden spoon (18). Put in refrigerator to cool for about an hour, and then serve as an appetizer, accompanying the meal with good fresh white wine.
