- 110g pack lemon and garlic couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 200ml hot vegetable stock
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- handful chopped fresh herbs (parsley, plus thyme, tarragon or rosemary is good)
- 4 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 Sun-blush or sundried tomatoes, chopped
- 2 salmon fillets, approx 140g/5oz each
Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal – like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.
Making in the microwaveCook each parcel separately for 3 mins on High, then leave to stand for 2 mins.
Making it with chickenUse 2 sliced skinless chicken breasts instead of salmon. Bake for 15-20 mins until cooked or microwave on High for 4 mins, then stand for 2 mins.