Salmon Briks with Rainbow Couscous
As you can probably tell I am a bit obsessed with couscous at the moment. It is so quick to make and very tasty. It is a great substitute for rice as it is very filling and bland like rice, meaning flavour sticks to it but it so much faster to make. If you like substitute couscous for another grain or seed such as quinoa. These salmon briks are an excellent pairing with the rainbow couscous and very easy to make. Also, requires no oven, which is great since I don't have one at the moment! Hope you give this recipe a try. It is based on the Crab Brik recipe form Jamie's 15 Minute Meals, which I adjusted to suit may taste and dislike of crab.
Ingredients
Salmon Briks
zest of 1 lemon
2 spring onions, finely sliced
1/2 bunch of fresh coriander
400g of smoked salmon
2-4 tsp of sweet chilli sauce (to taste)
salt and pepper
4 large sheets of filo pastry
Couscous
250g of couscous
400 ml of boiling water
1 stock cube
seeds of 1 pomegranate
extra virgin olive oil
1/2 bunch of fresh mint
1 handful of cherry tomatoes
1 spring onion
1 chilli
salt and pepper
Preparation
- Once your water has boiled, add the stock cube and combine with a fork.
- Pour the boiled water over the couscous. Make sure to use a heatproof bowl. Set it aside.
- Chop the salmon into small bite-sized chunks. Combine it in a bowl with the sweet chilli sauce, coriander and spring onion. Season with salt and pepper.
- Lay out the filo pastry, add 1/4 of the mixture into the middle of the sheet. You want them to be about the size of a deck of cards. Put your thumb in the middle mix to allow room expansion during the cooking process.
- Fold in filo around the filling to seal the package. Reap for all four briks.
- Heat one 1 tbsp of olive oil in a non-stick pan on medium heat. Add the briks and cook on both sides until golden and crisp.
- Chop your chilli, cherry tomatoes, spring onion and mint.
- Fluff up your couscous using a fork and then add in the herbs and vegetables and your pomegranate seeds. Season with salt and pepper.
- Combine everything well.
- Serve your couscous and briks together.
- Optional: dollop some greek yoghurt on top of your briks and drizzle with honey. My couscous has some balsamic glaze, but it is fine plain too!
