Salmon couscous parcels

Ingredients for 2 servings:

• 2 salmon fillets
• 250 g carrot(s)
• 1 bunch of spring onions
• 1 tbsp oil
• Salt and pepper, freshly ground
• 150 g couscous
• ½ tsp cinnamon powder
• 1 tsp curry powder, hot
• 200 ml vegetable broth, hot
• 1 organic lemon(s)
• some parsley, flat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean and peel the carrots and cut diagonally into 1/2 cm thick slices. Clean the spring onions and cut diagonally into 1/2 cm thick rings. Heat the oil in a non-stick pan and fry the carrots and onion rings for about 3 minutes, seasoning with salt and pepper. Mix the couscous with the cinnamon and curry powder and add to the pan. Stir in the stock, cover, and let simmer over very low heat for 5 minutes, adding a little more stock if necessary so the couscous doesn’t get too dry. Finely grate 1 teaspoon of lemon zest and chop the parsley. Season the salmon all over with salt and pepper and sprinkle with the parsley and lemon zest. Fluff the couscous with a fork and place it in the center of each of two sheets of baking paper. Place the salmon on top. Halve the lemon, slice it, and arrange it on top of the salmon. Fold the baking paper over the top like a candy, then twist the ends tightly. Bake the parcels on the oven rack in a preheated oven at 200°C (top/bottom heat, not fan-assisted!) on the second rack from the bottom for 15 minutes. Place the parcels on plates and open them at the table to enjoy the aroma!