Herby salmon & couscous parcels
Have a weekday meal ready in but half-hour - this recipe is additionally easy to duplicate
INGREDIENT
110g of couscous with lemon and garlic
200 ml of hot vegetable broth
1 tablespoon of vegetable oil
a handful of chopped fresh herbs (parsley, plus thyme, tarragon, or rosemary is good)
4 spring onions, thinly sliced
4 sundried or sundried tomatoes, chopped
2 salmon fillets about 140g / 5oz each
INSTRUCTIONS
STEP1
Place the couscous during a bowl and add the stock and oil. Cover with cling film and let stand 10 minutes, then open and expand with a fork. save seasoning, add the remaining ingredients, except the salmon. Season to taste.
STEP 2
Preheat oven to 200 ° C. Cut two large sheets of non-stick parchment paper, then divide the couscous between them. Place each fillet on top of the couscous, garnish with other seasonings and seasonings. Fold the paper back, then twist the sides to shut - sort of a Cornish pie. Place the packet on a baking sheet and bake for quarter-hour or until the fish hardens through the foil. Serve during a bag.
