Salmon, Couscous and Dill Parcels

• 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.

chicken, water, couscous, zucchini, lemon zest, lemon juice, dill, spring onions, green olives, black pepper, pastry, cooking spray, salmon

Taken from www.food.com/recipe/salmon-couscous-and-dill-parcels-433121 (may not work)