This is one of those meals where I feel like I’ve gotten away with something quite clever every time I make it. Because I throw it together, stack the pouches in the fridge and then pop them onto the barbecue fifteen minutes prior to chow-time. And not only is it yummy – but it’s healthy too! I even personalize each of the pouches with specific amounts of veggies or a certain size piece of salmon – and then label them. I found this winning recipe in a recent edition of Canadian Living. Enjoy.
Ingredients:
5 to 6 personalized pieces of salmon (I typically buy one large piece and divide it myself)
2/3 c. couscous
1/2 c. boiling water
3 T. melted butter (opt)
1 orange bell pepper, diced
1 zucchini, diced
1 tomato, diced
8 t. pesto sauce, divided
salt and pepper
In a bowl, stir together boiling water, couscous and butter. Cover and let stand for five minutes. Then stir in chopped veggies as well 4 t. pesto and 1/4 t. each salt and pepper.
Lay out foil pieces for as many pouches you plan on making. Lay a piece of parchment paper on top of the foil. Spoon about 1 c. of the couscous mixture onto the centre of the parchment paper. Top with a piece of salmon. Sprinkle the salmon with salt and pepper as well as a dollop (1 t.) of pesto sauce. Fold up the pouches – but not too tightly – you want to leave some room for the meal to expand as it cooks.
Pre-heat your barbecue to medium-high. Place pouches directly on the grill and shut the lid. Leave for 15 minutes – then remove from grill and leave for another two minutes. Then open and eat – just be careful – it will be hot!