Ingredients:
1 tablespoon dark sesame oil
1 medium onions, chopped
1 (12 ounce) cans evaporated skim milk
2 cups fat-free chicken broth
1/2 teaspoon coconut extract
1 (10 ounce) boxes couscous ( 2 1/2 cups)
2 (7 1/2 ounce) cans salmon, drained and flaked
5 whole scallions, chopped
1/4 cup finely chopped fresh ginger
Directions:
Combine the sesame oil and chopped onion in a large saucepan.
Place over medium heat and cook, stirring frequently, until the onion starts to brown.
Add the canned milk and chicken stock to the saucepan and bring to a boil.
Remove the pan from the heat and stir in the coconut extract and couscous.
Cover tightly, and allow to stand for at least 7 minutes.
Spoon the couscous into a large bowl.
Add the salmon, chopped scallions and ginger, and toss thoroughly.
Servings: 8
Time preparation: 15 min.
Time total: 27 min.