CookEat Recipe
Mushroom and Tofu Couscous with Salmon
Mushrooms and tofu cook with ginger, chilli and onion. Salmon cooks gently in the pan before couscous is folded in.
Method
Steps
Step 1
Weigh couscous dry and cover with 375 ml boiling water for 5–10 minutes or its package time; fluff. Slice mushrooms and chop onion and peeled ginger. Drain firm tofu and cut into 2 cm cubes. Cut raw boneless salmon into 3 cm pieces on a separate board; clean hands and equipment.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion and mushrooms for 8 minutes. Add ginger, chilli, tofu and remaining 250 ml water; simmer for 5 minutes.
Step 3
Add salmon, cover and simmer gently for about 6–10 minutes until it reaches 70°C internally on a clean digital thermometer. Fold in couscous, heat for 2 minutes and rest off heat for 5 minutes before serving.
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Cooked 4 times