220g pack lemon and garlic couscous
400ml hot vegetable stock
2 tbsp olive oil
Two handfuls of chopped fresh herbs (for example parsley, thyme, tarragon or rosemary)
8 spring onions, thinly sliced
8 sun-blush or sun-dried tomatoes, chopped
4 salmon fillets, approx 140g each
1. Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand for 10 minutes, then uncover and fluff up with a fork.
2. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
3. Heat oven to gas mark 6/200ºC/400ºF. Cut four large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over and twist the edges to seal, like a Cornish pasty.
4. Place the parcels on a baking sheet and bake for 15 minutes or until the fish feels firm. Serve in the paper.
Herb salmon and couscous parcels
By Isabelle Palmer - Monday 18 July 2011