Dinners |

Cous Cous Salmon Asparagus Courgette and Feta Parcels (1) I try to make sure we eat fish at least once a week, but as I didn’t really eat much fish growing up, I can’t make it up as I go along like I can with chicken or mice. So to try and keep some variety in our dinners, I often go searching for recipes with fish – particularly Salmon, a. because I love it, and b. because I know how to cook it/how to tell if it’s cooked/how cooked I like it.

This recipe is based on one I found on BBC Good Food – which is a fantastic website for simple new recipes. I tried it a couple of months ago, and didn’t love it, but I’ve been thinking about it on a off ever since, and decided to give it another crack. The BBC Good Food version – which you can find here – is, at its most basic, cous cous, sundried tomatoes, spring onions and salmon. Now, I love salmon and cous cous, but I’m not a massive fan of too much spring onion, and I don’t really like tomatoes. This time, using the premise and technique of the first recipe, I built my own flavour pallet: Asparagus, Courgette and Feta!

Ingredients First, chop the courgette, asparagus and feta in bite size pieces – however small or large that is for you. Make up the cous cous as per the packet’s instructions – I swear every packet of cous cous I’ve had has had very different instructions. If the cous cous isn’t already in a pan (different instructions!) put it in one and stir in the lemon juice. Throw in the vege and cook a little – make sure the cous cous doesn’t get too dry – it can get a little crunchy (which I like, but some people don’t). After a couple of minutes, take the pan off the heat and add the feta cheese. Mmmmm, feta. Cut two fairly large pieces of baking paper – remember they’ll have to close around a parcel full of food! Transfer the cous cous mixture to the middle of the baking paper, top with skin-side up salmon and bake for 20-25 minutes at 180 Celsius.