Schiscetta with couscous and salmon

The schiscetta is ideal for those looking for a practical meal to take to work or school. Here’s a simple and delicious recipe for a schiscetta with couscous and salmon.

Ingredients

• 200 g of couscous
• 250 ml of vegetable broth (or water)
• 1 salmon fillet (about 150-200 g)
• Extra virgin olive oil
• 1 lemon (juice and zest)
• Chopped fresh parsley
• 1 zucchini
• Salt and pepper to taste

Preparation

1. Prepare the couscous following the instructions on the package. Usually, this involves pouring the couscous into a bowl, adding hot vegetable broth (or water) and a drizzle of oil. Cover and let it rest for the indicated time (about 5 minutes), then fluff it with a fork.

2. In the meantime, cook the salmon fillet. You can steam it, pan-fry, or bake it, however you prefer. Season with salt, pepper, and lemon juice.

3. Dice the zucchini and sauté in a pan with a drizzle of oil, salt, and pepper until it becomes slightly golden.

4. Add the sautéed zucchini and chopped parsley to the couscous. Grate some lemon zest and sprinkle with the juice. Stir to flavor everything.

5. Break up the cooked salmon and gently incorporate it into the couscous.

6. Taste and adjust the seasoning with salt and pepper if necessary, then transfer everything into the schiscetta.

If you wish, you can also add chopped tomatoes, olives, or other raw vegetables to make the dish even richer and more colorful.

Curiosity

Couscous is a very versatile dish and can be flavored in a thousand different ways. In this version, we have a combination of the delicate flavor of the cereal and the stronger taste of the salmon, all enhanced by the freshness of lemon and parsley. A healthy, complete, and very practical dish!