Pink Salmon Cous Cous

Note: This entry has been restored from old archives.

Cous cous is the ultimate low latency feed. This is a “wet” cous cous recipe.


  • 3 cups of water
  • 1 x 200g tin of pink salmon
  • 1 beef stock cube
  • 2 tsp thyme
  • 1 tsp fresh ground pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander seed
  • 1/4 tsp ground cumin
  • 2 cups cous cous
  • good extra virgin olive oil

Put everything except for the cous cous into a saucepan and bring to the boil, let simmer for a couple of minutes. Ensure that the salmon is broken up to the desired degree and that the stock cube is entirely dissolved (if one was better prepared 3 cups of stock rather than water would remove the need for a stock cube).

Turn heat to very low and tip in the cous cous. Stir until cous cous is entirely wet.

Put lid on saucepan and leave to stand for five minutes.

Remove lid and drizzle about 2 tbsp of olive oil over the cous cous then fluff the cous cous with a fork.

Serve drizzled with a little olive oil.

This recipe made me a nice bowl of cous cous for my dinner as well as two packs for lunches.

Dinner and packed lunches in 10 minutes flat!