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Salmon, asparagus and couscous parcels


  • 1/2 cup Campbell's Real Stock Chicken
  • 1/2 cup couscous
  • 1 large lemon, rind finely grated, juiced
  • 1/2 cup kalamata olives, pitted, chopped
  • 1/4 cup drained capers, finely chopped
  • 2 garlic cloves, crushed
  • 4 sheets filo pastry (see note)
  • olive oil cooking spray
  • 4 (150g each) salmon fillets, skin on
  • 1 bunch asparagus, cut into thirds
  • steamed baby carrots and squash, to serve


  • Step 1 - Bring stock to the boil in a small saucepan over high heat. Remove from heat. Stir in couscous. Cover. Set aside for 5 minutes. Stir with a fork to separate grains. Stir in lemon rind, 1 1/2 tablespoons lemon juice, olives, capers, garlic and salt and pepper.
  • Step 2 - Preheat oven to 200°C. Line a baking tray with baking paper. Lay 1 sheet filo on work surface. Lightly spray with oil. Spoon one-quarter couscous mixture along one long edge, leaving 3cm free at both short ends. Top with a salmon fillet and one-quarter asparagus. Fold in sides. Wrap to form a parcel. Place on baking tray. Lightly spray with oil. Repeat with remaining pastry, oil, couscous, salmon and asparagus.
  • Step 3 - Bake parcels for 10 to 15 minutes or until golden. Serve with steamed baby carrots and squash.

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