Salmon & couscous parcels
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ideal for freezing, these foil wrapped parcels are great for taking out of the freezer in the morning, allowing to defrost during the day and popping in the oven for just 15 minutes in the evening – an instant dinner.
Ingredients
Pine nuts
15 g
Couscous, dry
200 g
Vegetable stock cube
1 cube(s), (300ml)
Morrisons Cranberries, Dried
25 g, as purchased
Mint, Fresh
2 tablespoon(s), chopped
Basil, fresh
2 tablespoon(s), chopped
Mixed Spice
½ teaspoon(s), level
Salmon, raw
520 g, skinless
Medium White Wine
60 ml
Instructions
1
Preheat the oven to 190°C, fan 170°C, Gas Mark 5. To toast the pine nuts, put a dry frying pan on a medium heat, add the pine nuts and cook for 1-2 minutes, stirring, until toasted and golden. Remove and cool. Put the couscous in a bowl and cover with vegetable stock. Cover with cling film and set aside for 10 minutes.
2
Lay four large squares of foil on a work surface. Mix the cranberries, pine nuts, mint, basil, mixed spice and some seasoning into the couscous, then put a quarter of the couscous into the centre of each foil square.
3
Top each couscous mound with a salmon fillet and drizzle each with 1 tablespoon of the white wine. Fold up the corners of the foil and seal it to make a parcel.
4
Put the parcels on a baking tray and bake in the oven for 15 minutes until cooked. Serve immediately.
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