You'll need to serve 2:
- 2 salmon (or trout) fillets approx 115g each
- 1 courgette
- 1 small aubergine
- Half a punnet of chestnut mushrooms
- 10 or so cherry tomatoes
- 1 small red onion
- 1 teaspoon of olive oil
- Dried thyme
- Pinch cayenne pepper (optional)
- Veg stock
- 125g dried couscous
- 1 lemon or few dashes of lemon juice
Pre-heat your oven to about 190. Chop up the vegetables into bite sized pieces, halve the cherry tomatoes and throw everything into a roasting tray. Season and add 1 teaspoon of olive oil. Sprinkle over the dried thyme (or fresh if you have any
lurking about!) and toss thoroughly with your hands rubbing the oil and seasoning well into the veggies.
This looks like a whole lot of veg but it does shrink down when cooking and makes for a very satisfying meal!
Roast for about 30 - 35 minutes until the vegetables are cooked through. Turn them occassionally.
In a foil parcel place your salmon and season. You can add a squeeze of lemon if you like too. This will take 7-10 minutes to cook so put it into the oven 10 minutes before the end of the veggies cooking time.
As soon as the salmon is in the oven, weigh out your couscous in a large mixing bowl. Get your veg stock ready. For easiness I prefer to use bouillion stock powder as I can just sprinkle that over the couscous and add boiling water from a kettle. You will need the same quantity of stock / water in weight as the couscous. Add a pinch of cayenne if you like a bit of heat. A sprinkle of paprika is also a nice change. Pour over the hot stock (it should just cover the couscous) and then cover the bowl with clingfilm or a fitting lid.