Herb and salmon couscous parcels
500 g, (4 x 125g fillets)
Semi dried tomatoes, not in oil
2 small, coarsely chopped
1 large, coarsely chopped
1 medium, cut into thin wedges
300 g, peeled, cut into 3cm pieces
2 individual, trimmed, thinly sliced
Fresh flat-leaf parsley
2 tbs, finely chopped
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place zucchini, capsicum, onion and pumpkin on prepared tray and lightly spray with oil. Bake for 20–25 minutes or until golden and tender.
- Meanwhile, place couscous in a medium heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 3–5 minutes or until liquid is absorbed. Scrape with a fork to separate grains. Stir in shallots, tomatoes, juice and 1 tablespoon each of the parsley and chives.
- Place four 30cm squares of baking paper on a flat surface. Divide couscous among baking paper. Top with salmon. Fold paper to enclose filling (see Quick Tip opposite). Transfer to a baking tray. Bake salmon parcels with vegetables for the last 10 minutes of cooking for medium or until salmon is cooked to your liking. Unwrap parcels and transfer couscous and salmon to plates. Sprinkle salmon with remaining chives and parsley and serve with roasted vegetables and a lemon wedge.