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Fish and veggie parcels with couscous recipe

15 ratings

Your budding chefs will love getting stuck in in the kitchen with these vibrant fish and veggie couscous parcels. Not only are they a great way of introducing kids to cooking with fish, but they're also healthy and can be on the table in just half an hour. See method

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

Ingredients

120g couscous
200ml hot fish stock, made with ½ 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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
955kj
224kcal 11%
Fat
2g 2%
Saturates
0g 2%
Sugars
11g 12%
Salt
0.6g 10%

of the reference intake
Carbohydrate 34.9g Protein 19.5g Fibre 3.7g

Method

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 mins 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 mins. 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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