Name: Herby salmon & couscous parcels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Easily doubled
Cuisine: British
Ingredients: 110g pack lemon and garlic couscous; 200ml hot vegetable stock; 1 tbsp olive oil; handful chopped fresh herbs (parsley, plus thyme, tarragon or rosemary is good); 4 spring onions thinly sliced; 4 Sun-blush or sundried tomatoes chopped; 2 salmon fillets approx 140g/5oz each

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Herby salmon & couscous parcels

Herby salmon & couscous parcels

CJ Jackson

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Easily doubled

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.154 ratingsRate

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Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too

Easily doubled

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Ingredients

Nutrition

Units:

MetricUS

110g pack lemon and garlic couscous
200ml hot vegetable stock
1 tbsp olive oil
handful chopped fresh herbs

(parsley, plus thyme, tarragon or rosemary is good)
4 spring onions

thinly sliced
4 Sun-blush or sundried tomatoes

chopped
2 salmon fillets

approx 140g/5oz each

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Nutrition: per serving

kcal504
fat24g
saturates5g
carbs39g
sugars5g
fibre1g
protein36g
salt2.71g

Method

step 1

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.
step 2

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.

RECIPE TIPS

MAKING IN THE MICROWAVE

Cook each parcel separately for 3 mins on High, then leave to stand for 2 mins.

MAKING IT WITH CHICKEN

Use 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.

Recipe from Good Food magazine, February 2006

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A star rating of 4.7 out of 5.154 ratings

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