Baked fish and couscous parcels with olives, lemon and chilli
Dry wholemeal couscous
½ cup(s), (85g)
1 medium, grated
2 medium, vine ripened, finely chopped
Fresh flat-leaf parsley
¼ cup(s), chopped
Black olives, drained
¼ cup(s), kalamata, pitted, chopped
500 g, (Buy 4 x 125g)
1 medium, thinly sliced
Fresh red chilli
1 whole, deseeded, finely chopped
⅓ cup(s), (80ml)
- Preheat oven to 180°C. Line a baking tray with baking paper. Cut 4 x 30cm-long pieces of foil and of baking paper. Place a sheet of baking paper on top of each sheet of foil.
- Combine couscous, zucchini, tomato, 2 tablespoons parsley, olive and olive oil in a medium bowl. Divide couscous mixture between sheets of baking paper. Top with fish, lemon slices and chilli. Drizzle 1 tablespoon stock over each. Fold over paper and foil to enclose the fish mixture.
- Place parcels on prepared tray. Bake for 20 minutes or until fish is cooked through and couscous is fluffy. Open parcels and sprinkle with remaining parsley to serve.