Cooking instructions
1.In a saucepan, bring 150 mL (125 mL + 5 tsp.) of water to a boil. Place couscous in a large bowl, then pour boiling water over couscous. Cover and let stand 5 minutes before stirring gently with a fork. Let cool.
2.Add red onion, goat cheese, bell pepper, cream cheese and parsley to bowl. Season with salt and pepper and stir.
3.Place a sheet of plastic wrap on the work surface. Place one quarter of the smoked salmon slices on the plastic wrap, overlapping slightly to form a rectangle. Place a quarter of the couscous mixture at the bottom and along the length of the smoked salmon rectangle.
4.Roll up the smoked salmon slices, tightening as you go, using the plastic wrap. Repeat with remaining slices of smoked salmon and couscous mixture to form four rolls.
5.Refrigerate for at least 1 hour before slicing rolls into rounds.
Used in this recipe:
