200 g of couscous, Moroccan style
500 g of salmon fillet
100 ml of lime juice
50 ml of Persian lime broth
400 ml of water
1 packet of unflavored gelatin
100 ml of olive oil
1 tablespoon of curry powder
100 g of Paris mushrooms
50 g of bacon cubes
Salt and pepper to taste
1 tablespoon of butter
200 g of couscous, Moroccan style
500 g of salmon fillet
100 ml of lime juice
50 ml of Persian lime broth
400 ml of water
1 packet of unflavored gelatin
100 ml of olive oil
1 tablespoon of curry powder
100 g of Paris mushrooms
50 g of bacon cubes
Salt and pepper to taste
1 tablespoon of butter
Place the couscous mixture in a deep bowl and pour in two cups of boiling water
Add salt and pepper, then cover the bowl
The heat from the boiling water will cook the couscous in ten minutes
In one skillet, heat some olive oil with curry powder, couscous, bacon, and mushrooms
Stir-fry until ready to serve
In another hot skillet, add a little olive oil and let the salmon sit for a few seconds
Cut thin slices, like sashimi
When setting the table, place the gelatin on top of the cooked salmon, made with lime juice and Persian lime broth
Dress everything with curry-flavored olive oil.
