Vegetable Couscous with Smoked Salmon and Rocket

Last night's dinner was a bit of an experiment. But it certainly paid off! It was so delicious and had 10 different kinds of vegetables in it so it was super healthy too!

Ingredients:

Serves 3-4 people

• Coconut oil
• 3 cloves of garlic, chopped
• Big knob of ginger, chopped
• Red chili
• 3/4 cup of chopped mushrooms
• Half a zucchini, chopped
• 1/2 cup of chopped fennel bulb
• Half a red capsicum, chopped
• Half a packet of shredded carrot, beetroot and broccoli stems (from Coles or Woolies)
• 2 tomatoes
• Moroccan spice mix
• 1/2 cup chopped fresh coriander
• 800 g packet of smoked salmon or trout, chopped
• 1 cup gluten free corn couscous
• Rocket
• 1 avocado

Basically I just used whatever vegetables and herbs I had lying around at home, so feel free to swap or leave out some of them.

Method:

Heat and melt a big teaspoon of coconut oil in a big fry pan and then add garlic, ginger and chili and fry until fragrant and garlic is light brown. Add the mushrooms, zucchini and fennel bulb, cook until nearly soft. Meanwhile, cook couscous according to instructions while the vegies are cooking. To the fry pan, add the capsicum and shredded vegies, cook for a few minutes then add the tomatoes and a generous heaping of the spice mix (or add to taste). Cook until tomato is soft and turn off heat. Stir through coriander and salmon. Put everything into a big bowl with the couscous and mix well. Put handfuls of rocket into four bowls and serve the couscous mixture over the top. Slice and chop up the avocado and distribute evenly over the four bowls. Enjoy!