Fish and Veggie Parcels with Couscous Recipe


Your budding chefs will love getting stuck in in the kitchen with these vibrant fish and veggie couscous parcels.


Serves 4 - 10 mins to prepare and 20 mins to cook - 224 calories / serving



Ingredients
120g (4 1/4oz) couscous
200ml (7fl oz) 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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Put a baking tray in the oven and preheat the oven to gas 6, 200°C, fan 180°C. Put the couscous in a bowl and cover with the hot stock. Set aside for 5 minutes until the stock is absorbed.

Meanwhile, mix the lime juice and honey in a small bowl. 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.

Drizzle over the lime-honey mix. Scrunch the parcels together to seal. 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.

Tip: Roll your limes on the work surface with the palm of your hand before cutting and squeezing to get maximum juice!


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