From Australian Better Homes and Gardens Diabetic Living. The recipe is for 2 as a main but you could halve on the diagonal and serve 4 as an entree/starter. Suggested you serve with steamed greens but personally I think I would prefer a simple green salad. Have included 15 minutes cooling time in the cooking time.
- 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)
- Preheat oven to 190C (fan forced).
- Line a baking tray with baking paper.
- Put stock and water in a small saucepan and bring to the boil over a medium heat.
- Remove pan from the heat and add couscous and cover and set aside for 3 minutes.
- Using a fork, separate the grains and then trasfer to a medium bowl and set aside for 10 to 15 minutes to cool slightly.
- Add succhini, lemon zest, lemon juice, dill, shallot and olives to the couscous and season with pepper and toss to combine.
- 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.
- Cut pastry stack in half crossways.
- Spoon couscous mixture onto centre of each pastry stack and top with salmon.
- Fold in sides of pastry and roll up and put pastry seam side down ont he baking tray.
- Spry with cooking spray and sprinkle with poppy seeds or sesame seeds, if you like.
- Bake for 15-20 minutes or until pastry is golden brown and the salmon is just cooked.
- Serve the parcels with the suggested steamed broccoli and snow peas or a simple green salad.