The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Herby salmon & couscous parcels Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Herby salmon & couscous parcels.
Easy
Easily doubled
Prep 10 mins
Cook 15 mins
Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too
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
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.
Try
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.
Nutrition Per Serving
504 kcalories, protein 36g, carbohydrate 39g, fat 24 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.71 g
Recipe from Good Food magazine, February 2006.
More Couscous Recipes:
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken
Chicken and vegetable tagine with lemon couscous
Lamb and date tagine with pomegranate couscous
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