Fish and Veggie Parcels with Couscous Recipe

Fish and Veggie Parcels with Couscous Recipe

Perfect for a nutritious family meal and on the table in a half hour, pack your meal with zest and flavour with our fish and veggie couscous parcels. 

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people

Preparation

  1. Put a baking tray in the oven and preheat the oven to gas 6, 200°C, fan 180°C.
  2. Put the couscous in a bowl and cover with the hot stock.
  3. Set aside for 5 minutes until the stock is absorbed.
  4. Meanwhile, mix the lime juice and honey in a small bowl.
  5. Lay out 4 x 40cm squares of nonstick baking paper and spoon the couscous into the middle of the paper squares, then arrange the vegetables and fish on top.
  6. Drizzle over the lime-honey mix. Scrunch the parcels together to seal.
  7. Put the parcels on the tray and cook for 20 minutes. Transfer each parcel to a plate to serve. Open them carefully, allowing the steam to escape first.
  8. Tip: Roll your limes on the work surface with the palm of your hand before cutting and squeezing to get maximum juice.

 

Ingredients

120g couscous
200ml hot fish stock, made with 1/2 fish stock cube
2 limes, juiced
2 tbsp clear honey
1 x 130g pack baby corn, chopped
1 red pepper, seeded and finely sliced
1 yellow pepper, seeded and finely sliced
1 x 280g pack skinless and boneless cod loin, cut into 2cm cubes

 

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Ingredients

120g couscous
200ml hot fish stock, made with 1/2 fish stock cube
2 limes, juiced
2 tbsp clear honey
1 x 130g pack baby corn, chopped
1 red pepper, seeded and finely sliced
1 yellow pepper, seeded and finely sliced
1 x 280g pack skinless and boneless cod loin, cut into 2cm cubes

 

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Preparation

  1. Put a baking tray in the oven and preheat the oven to gas 6, 200°C, fan 180°C.
  2. Put the couscous in a bowl and cover with the hot stock.
  3. Set aside for 5 minutes until the stock is absorbed.
  4. Meanwhile, mix the lime juice and honey in a small bowl.
  5. Lay out 4 x 40cm squares of nonstick baking paper and spoon the couscous into the middle of the paper squares, then arrange the vegetables and fish on top.
  6. Drizzle over the lime-honey mix. Scrunch the parcels together to seal.
  7. Put the parcels on the tray and cook for 20 minutes. Transfer each parcel to a plate to serve. Open them carefully, allowing the steam to escape first.
  8. Tip: Roll your limes on the work surface with the palm of your hand before cutting and squeezing to get maximum juice.