Moroccan Beetroot Couscous with Salmon and Watercress

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Moroccan Beetroot Couscous with Salmon and Watercress

Name: Moroccan Beetroot Couscous with Salmon and Watercress
Prep time: 30 min
Total time: 30 min
Yield: 1 Porções
Ingredients: 1 cup Moroccan Couscous; 1 cup Hot water; 150 g Raw Salmon; 1 unit(s) Red onion; to taste Watercress leaves; to taste Salt and pepper

🇧🇷Brazil

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(Português)

30 min(s)

1 servings

Dayse Paparoto

@chefdaysepaparoto

Ingredients
Recipe

Moroccan Couscous1 cup
Hot water1 cup
Raw Salmon150 g
Red onion1 unit(s)
Watercress leaves to taste
Salt and pepper to taste

Blend the water with the beetroot in a blender then strain. Heat the beet water, and toss in the Couscous until covered. Stir and wait for it to hydrate. Reserve Cut the salmon into cubes and season with salt and pepper and sliced red onion. Then just assemble it with a ring and put the watercress on top. serve

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Moroccan Beetroot Couscous with Salmon and Watercress

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