TRAY BAKES

Flavour-packed winners that practically cook themselves!

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BAKED SALMON WITH COUSCOUS & SPRING VEGIES

SERVES 4

PREP 25 MINS COOK 25 MINS

• 2 cups couscous

• 180g tub marinated feta, drained, reserving oil

• 2 tbsp Moroccan seasoning

• 5 green onions, thinly sliced

• 400g can chickpeas, drained, rinsed

• 2½ cups chicken stock

• 2 cups frozen broad beans, thawed, peeled

• 1 bunch asparagus, halved lengthways

• 2 tbsp chopped fresh dill, plus extra to serve

• 4 x 150g pieces salmon fillet, skin off

• lemon wedges, to serve

1 Place couscous, reserved oil from feta, 1 tbsp seasoning, onion, chickpeas and stock in an ovenproof dish (30cm x 25cm).

2 Arrange broad beans, asparagus and dill over couscous. Top with salmon. Sprinkle salmon with remaining seasoning. Cover with foil.

3 Cook in a 180°C preheated oven for 20 mins. Remove foil. Cook a further 5 mins or until salmon is cooked. Fluff couscous with a fork.