Photo of Harissa salmon & prawn parcels with jewelled giant couscous by WW

Harissa salmon & prawn parcels with jewelled giant couscous

Points® value
Total Time
50 min
20 min
30 min
Make a fuss-free fish supper with these easy parcels – they’re self-contained, which means there’s less washing-up to do!



1 individual, thinly sliced

Red pepper

1 medium, deseeded and sliced


1 medium, sliced


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


1 medium, quartered

Merchant Gourmet Giant Couscous

200 g


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


100 g, seeds

Yellow pepper

1 medium, roughly chopped


5 small, baby plum, quartered


  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.