Salmon, Couscous And Dill Parcels

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 60 ml chicken stock (1/4 cup salt reduced)
• 60 ml water (1/4 cup)
• 60 g couscous (1/3 cup)
• 1 zucchini (finely chopped)
• 1 teaspoon lemon zest (finely grated)
• 1 tablespoon lemon juice (fresh)
• 1 tablespoon dill (fresh chopped)
• 2 spring onions (scallions thinly sliced diagonally)
• 6 green olives (pitted, finely chopped)
• black pepper (freshly ground to taste)
• 4 sheets filo pastry
• cooking spray
• 2 (150 g) salmon fillets (skinless, boneless)
• poppy seed (or sesame seeds to serve optional)

Recipe

• 1 preheat oven to 190c (fan forced).
• 2 line a baking tray with baking paper.
• 3 put stock and water in a small saucepan and bring to the boil over a medium heat.
• 4 remove pan from the heat and add couscous and cover and set aside for 3 minutes.
• 5 using a fork, separate the grains and then trasfer to a medium bowl and set aside for 10 to 15 minutes to cool slightly.
• 6 add succhini, lemon zest, lemon juice, dill, shallot and olives to the couscous and season with pepper and toss to combine.
• 7 place 1 pastry sheet on a dry surface and spray with cooking spray and then top with another pastry and repeat this process until all 4 sheets are used.
• 8 cut pastry stack in half crossways.
• 9 spoon couscous mixture onto centre of each pastry stack and top with salmon.
• 10 fold in sides of pastry and roll up and put pastry seam side down ont he baking tray.
• 11 spry with cooking spray and sprinkle with poppy seeds or sesame seeds, if you like.
• 12 bake for 15-20 minutes or until pastry is golden brown and the salmon is just cooked.
• 13 serve the parcels with the suggested steamed broccoli and snow peas or a simple green salad.