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Moroccan Beetroot Couscous with Salmon and Watercress
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Dayse Paparoto
@chefdaysepaparoto- Ingredients
- Recipe
- Moroccan Couscous1 cup
- Hot water1 cup
- Raw Salmon150 g
- Red onion1 unit(s)
- Watercress leaves to taste
- Salt and pepper to taste
- Blend the water with the beetroot in a blender then strain. Heat the beet water, and toss in the Couscous until covered. Stir and wait for it to hydrate. Reserve Cut the salmon into cubes and season with salt and pepper and sliced red onion. Then just assemble it with a ring and put the watercress on top. serve
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