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Ingredients

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

Goes well with

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A star rating of 4.7 out of 5.146 ratings
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