Recipes
Salmon & couscous parcels
Parcels keep the salmon lovely and juicy – make sure they are tightly sealed but leave space for air to circulate.
Parcels keep the salmon lovely and juicy – make sure they are tightly sealed but leave space for air to circulate.
(11 votes)
Cook: 45 Mins
Serves: 4
Price: £2.45 per serving
Nutritional Information
Each 294g serving contains
Energy
1717kj
410kcal
1717kj
410kcal
20%
Fat
19.5g
19.5g
Med
28%
28%
Saturates
4.7g
4.7g
Med
23%
23%
Sugars
1.7g
1.7g
Low
2%
2%
Salt
0.3g
0.3g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
584kj/140kcal
Typical energy values per 100g:
584kj/140kcal
Ingredients
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
Method
1
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.
2
Fluff up the couscous with a fork, then stir in the sun-dried tomatoes or tomato, spring onions and parsley.
3
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.
4
Wrap the squares around the salmon and seal the edges to form parcels.
5
Place the parcels on a baking tray and cook in the oven for 20-30 minutes. Serve with broccoli.