Harissa salmon & prawn parcels with jewelled giant couscous
8
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Make a fuss-free fish supper with these easy parcels – they’re self-contained, which means there’s less washing-up to do!
Ingredients
Fennel
1 individual, thinly sliced
Red pepper
1 medium, deseeded and sliced
Courgette
1 medium, sliced
Tomato
8 medium, plum, halved
Salmon, raw
4 fillet(s), medium
Belazu Rose Harissa Paste
30 g
King Prawns, Raw
200 g, peeled
Cumin seeds
1 teaspoon(s), level
Lemon
1 medium, quartered
Merchant Gourmet Giant Couscous
200 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Mint, Fresh
1 tablespoon(s), roughly chopped
Basil, fresh
1 tablespoon(s), roughly chopped
Dried Apricots
70 g, roughly chopped
Pomegranate
100 g, seeds
Yellow pepper
1 medium, roughly chopped
Tomato
5 small, baby plum, quartered
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Lay 4 x 30cm baking paper squares out on the work surface.
2
Divide the fennel, red pepper, courgette and halved tomatoes between the baking paper squares, leaving a 5cm border. Top each with a salmon fillet, then spread ½ tablespoon harissa over each fillet. Divide the prawns between the squares and sprinkle over the cumin seeds. Squeeze 1 quarter of lemon over each.
3
Bring the edges of the baking paper squares up and over the filling to create a parcel. Put on a baking tray and bake for 25-30 minutes, until the salmon is cooked through.
4
Meanwhile, put the giant couscous in a pan and cover with cold water, then bring to a boil over a medium heat. Cook for 6-8 minutes, until the grains are translucent and tender. Drain, refresh under cold running water, and drain again. In a serving bowl, combine the couscous, lemon zest and juice, mint and basil. Season to taste. Add the apricot, pomegranate seeds, yellow pepper and quartered tomatoes and gently fold to combine.
5
Open the parcels serve with the jewelled giant couscous.
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