Salmon & couscous parcels
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- 1 unwaxed lemon
- 200g couscous
- 15g butter
- 6 sun-dried tomatoes, drained and chopped
- 1 tomato, chopped
- 4 spring onions, trimmed and finely sliced
- 2 tbsp flat-leaf parsley
- 2 x 280g packs salmon fillets
- Broccoli, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut out four 21cm x 21cm squares of baking paper or foil. Finely grate the lemon zest and place in a bowl with the couscous and butter. Pour over 250ml boiling water. Cover and set aside for 5 minutes. Save the lemon.
Fluff up the couscous with a fork, then stir in the sun-dried tomatoes or tomato, spring onions and parsley.
Divide the couscous between the paper or foil squares and place the fillets on top. Squeeze over the juice of half the lemon, then season with pepper.
Wrap the squares around the salmon and seal the edges to form parcels.
Place the parcels on a baking tray and cook in the oven for 20-30 minutes. Serve with broccoli.