Herby salmon & couscous parcels
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Herby salmon & couscous parcels

By CJ Jackson

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 504
  • fat 24g
  • saturates 5g
  • carbs 39g
  • sugars 5g
  • fibre 1g
  • protein 36g
  • salt 2.71g

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

Tip

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.

Method

  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.

  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.

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