Not my recipe but today’s suggestion from BBC GoodFood for a quick supper (slightly modified so as to use basic couscous and sundried tomatoes (ie things that are in my cupboard!)):
- 110g couscous
- 1 clove garlic
- 1 tbsp olive oil
- Lemon juice (a good squeeze)
- 200ml vegetable stock (made with vegi-stock powder)
- A handful chopped fresh herbs (eg parsley, plus thyme, tarragon or rosemary)
- 4 spring onions, thinly sliced
- 4 sundried tomatoes, chopped
- 2 salmon fillets, approx 140g each
- Black pepper
Cut the garlic in half and rub the inside of a bowl with the cut side. Put the couscous into a bowl and stir in the oil, followed by the lemon juice and stock. Cover with and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, mix in the rest of the ingredients, other than the salmon. Season with black pepper.
Heat oven to 180C (Gas Mark 4). Cut two large sheets of non-stick baking paper, then divide the couscous between them. Place each fillet on the couscous, top with the remaining herbs and season with black pepper. Fold the paper over, then twist the edges to seal – like a Cornish Pasty. Place the parcels onto a baking sheet and bake for 15 mins or until the fish is cooked. Serve in the bag.