Steamed salmon with citrus couscous

Name: steamed salmon with citrus couscous
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 g chicken bouillon from tablet; 2 Trays steamfish Scottish salmon fillet a 225 g; 300 g peas freezer; 1 tin can corn kernels (300 g), drained; 250 g couscous; 3 tablespoons olive oil; 1 mandarin (clementine), pressed; 1 bag fresh chives (25 g), finely chopped

A tasty recipe. The main course contains the following ingredients: fish, chicken broth (from tablet), steam fish, Scottish salmon fillet (a 225 g), peas (frozen), corn kernels ((300 g), drained), couscous, olive oil, mandarin ((clementine), pressed ), fresh chives ((25 g) and finely chopped).

Ingredients

Directions

Bring the broth to the boil.
In the meantime, steam the salmon fillet in the microwave according to the instructions on the packaging.
Keep the steam moisture.
Spoon the frozen peas and corn kernels through the dry couscous, stir in the oil and pour the hot stock over it.
Season the couscous with pepper and heat it for 3-4 minutes at full power in the microwave.
Scoop the mandarin juice through the couscous and spread the couscous over four plates.
Put a piece of steamed fish on each plate, if desired pour some of the steam moisture over the couscous.
Sprinkle each dish with chives..