Fish And Couscous Parcels Recipe

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The Kitchen (The home of Delicious Arabic Food) invites you to try Fish and couscous parcels recipe. Enjoy the Arabic cuisine and learn how to make Fish and couscous parcels.

These fish and couscous parcels are a fabulous way of cooking fish, and a brilliant way of getting the kids involved in the kitchen.

Equipment:  large bowl, measuring jug, clingfilm, kitchen scissors, fork, nonstick baking paper, baking sheet

Ingredients

200g (7oz) couscous
250ml (8fl oz) vegetable stock
2 spring onions, snipped
handful dill, snipped
4 x 125g (4oz) pieces skinless boneless cod
1 lemon, thinly sliced
15ml (1 tbsp) olive oil

To serve
babyleaf salad

Preheat the panggangan to gas 7, 220°C, fan 200°. Tip the couscous into a large bowl. Pour over the stock, cover with clingfilm and leave to stand for 7-10 minutes until all the water has been absorbed. Stir through the spring onions and dill with a fork, breaking up any clumps of couscous.

Tear off 4 large sheets of baking paper. Place a spoonful of couscous in the centre of each sheet and top with a piece of cod. Season, arrange some lemon slices on top and drizzle over a little olive oil.

Bring the two sides of the paper up to the middle and then fold over several times to secure. Twist the ends to seal, ensuring there is still some air around the fish. Put on a baking sheet and bake for 15 minutes, until the parcels have puffed up a little and the fish is cooked through. Carefully open the parcels and serve with babyleaf salad leaves.

From Tesco Real Food

happy cooking.

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