Ingredients

• 1 cup of couscous
• 1 cube of bouillon
• 1 1/2 cups of water
• 1/4 cup of sun-dried tomatoes
• 1 lemon
• parsley
• salt and pepper
• 1 lb of Salmon
• 1 lb of green beans
• 2 tablespoons of olive oil

Instructions

1. Preheat your oven to 400°F (200°C).

2. In a heatproof bowl, dissolve the stock cube in the boiling water.

3. Add couscous, sun-dried tomatoes (if using), lemon zest, parsley (if using), a pinch of salt, and some ground black pepper. Stir well, then cover the bowl with a large plate and let it stand for 3 minutes.

4. Prepare four large pieces of aluminum foil (approximately 12x12 inches each).

5. Divide the couscous mixture into four portions and spoon each portion onto one side of each piece of foil.

6. Top the couscous with frozen green beans, and then place a frozen salmon fillet on top of the beans.

7. Squeeze lemon juice over each salmon fillet, drizzle with olive oil, and season with additional black pepper.

8. Fold the foil over the fish and fold the edges tightly to seal each packet.

9. Place the foil packets on a baking sheet and bake in the preheated oven for 15-25 minutes, or until the salmon is cooked through and the green beans are tender.