Herby Salmon Couscous Parcels

To begin, preheat the oven to 200ºC fan/220ºC/gas 7.

Add 600ml of boiling water to a heatproof bowl. Add the vegetable stock and stir with a fork until dissolved. Season with salt and pepper, then add 300g of couscous. Cover the bowl with a plate and set it aside.

Roughly chop the thyme leaves and rosemary leaves. Then trim, wash and finely chop the spring onions and half the tomatoes.

Once the couscous has been sitting for 10 minutes, use a fork to fluff up the couscous. Stir through the herbs (saving some for later), the onions and tomatoes.

Cut four large sheets of non-stick baking paper and portion the couscous evenly between them, in the centre. Place a salmon fillet onto each pile of couscous. Scatter over the remaining herbs. Then fold the paper over, twisting the side edges and all four corners to create the parcels.

Place the parcels on a tray and bake in the oven for 15 minutes. Then remove from the oven and eat straight from the bag, handling carefully.