Salmon, Couscous and Dill Parcels Recipe

Name: Salmon, Couscous and Dill Parcels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 ml chicken stock (1/4 cup salt reduced); 60 ml water (1/4 cup); 60 g couscous (1/3 cup); 1 zucchini (finely chopped); 1 teaspoon lemon zest (finely grated); 1 tablespoon lemon juice (fresh); 1 tablespoon dill (fresh chopped); 2 spring onions (scallions thinly sliced diagonally); 6 green olives (pitted, finely chopped); black pepper (freshly ground to taste); 4 sheets filo pastry; cooking spray; 2 (150 g) salmon fillets (skinless, boneless); poppy seed (or Sesame Seeds to serve optional)

Servings: persons

60 ml chicken stock (1/4 cup salt reduced)
60 ml water (1/4 cup)
60 g couscous (1/3 cup)
1 zucchini (finely chopped)
1 teaspoon lemon zest (finely grated)
1 tablespoon lemon juice (fresh)
1 tablespoon dill (fresh chopped)
2 spring onions (scallions thinly sliced diagonally)
6 green olives (pitted, finely chopped)
black pepper (freshly ground to taste)
4 sheets filo pastry
cooking spray
2 (150 g) salmon fillets (skinless, boneless)
poppy seed (or Sesame Seeds to serve optional)

1
Preheat oven to 190C (fan forced).
2
Line a baking tray with baking paper.
3
Put stock and water in a small saucepan and bring to the boil over a medium heat.
4
Remove pan from the heat and add couscous and cover and set aside for 3 minutes.
5
Using a fork, separate the grains and then trasfer to a medium bowl and set aside for 10 to 15 minutes to cool slightly.
6
Add succhini, lemon zest, lemon juice, dill, shallot and olives to the couscous and season with pepper and toss to combine.
7
Place 1 pastry sheet on a dry surface and spray with cooking spray and then top with another pastry and repeat this process until all 4 sheets are used.
8
Cut pastry stack in half crossways.
9
Spoon couscous mixture onto centre of each pastry stack and top with salmon.
10
Fold in sides of pastry and roll up and put pastry seam side down ont he baking tray.
11
Spry with cooking spray and sprinkle with poppy seeds or sesame seeds, if you like.
12
Bake for 15-20 minutes or until pastry is golden brown and the salmon is just cooked.
13
Serve the parcels with the suggested steamed broccoli and snow peas or a simple green salad.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 60 ml chicken stock (1/4 cup salt reduced), 60 ml water (1/4 cup), 60 g couscous (1/3 cup), 1 zucchini (finely chopped), and more.

Yes, Salmon, Couscous and Dill Parcels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon, Couscous and Dill Parcels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions