Salmon and Couscous Parcels

with Parsley & Lemon

  • Seafood
  • Low Calorie
  • Contains Dairy

A perfect parcel with a bed of zesty couscous topped with a delicious fillet of salmon that's easy to prepare and something the whole family can enjoy.

  • 0.0 min

    Heat oven to 180C. In a saucepan, some water to the boil.

  • 1.0 min

    Zest and juice the lemon. Set aside.

  • 2.5 min

    Put the couscous into a bowl.

  • 3.0 min

    Add the boiling water (100ml x number of people) and olive oil (1/2 tablespoon/person) to the couscous.

  • 3.5 min

    Cover with cling film and leave to stand for 5-10 mins.

  • 5.0 min

    Chop the parsley, rosemary and sundried tomatoes.

  • 10.0 min

    Now uncover the couscous and fluff up with a fork.

  • 12.0 min

    Add 3/4 of the herbs, lemon zest, lemon juice and sundried tomatoes to the couscous and mix. Season with salt and pepper to taste.

  • 14.0 min

    To make the parcels take a large sheet of non-stick baking paper, then add a serving of the couscous to the middle.

  • 15.0 min

    Sit the fillet of salmon on the couscous, top with the remaining herbs and season with salt and pepper.

  • 16.0 min

    Fold the paper over, then twist the edges to seal. Pop the parcels onto a baking sheet and bake for 15 mins or until the salmon feels firm through the paper.

  • 31.0 min

    Serve in the parcel.

  • Ingredients

    Salmon Fillet

    Sun-Dried Tomatoes , chopped

    Spring Onion , thinly sliced

    Fresh Parsley , chopped

    Fresh Rosemary , chopped

    Olive Oil

    Garlic , finely chopped

    Lemon

    Couscous

    Baking Paper

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