We like it STEAMY

Easy meals should be delicious too! Make those mealtimes satisfying with Birds Eye SteamFresh Plus grain and vegetable mixes.

Pearl couscous with confit salmon SERVES 2 PREP TIME 10 MINUTES COOK TIME 50 MINUTES

¾ cup olive oil 1 tablespoon honey 1 tablespoon soy sauce 2 teaspoons water 2 teaspoons wholegrain mustard 250g skinless salmon fillet 400g packet frozen Birds Eye SteamFresh Plus Pearl Couscous with Chick Peas 1 tablespoon chopped parsley ¼ cup reserved confit cooking liquid rocket and fresh dill, for garnish 1 Combine oil, honey, soy sauce, water and wholegrain mustard in a small baking dish to make confit. Add salmon and cook in a preheated oven at 100°C for 45 minutes. 2 When fish is almost cooked, cook frozen Birds Eye SteamFresh Plus Pearl Couscous with Chick Peas following packet directions. Stir through parsley and keep warm. 3 Spoon couscous into serving dishes. Remove salmon from confit and flake over couscous, combining gently. 4 Drizzle over some reserved confit cooking liquid. Garnish with rocket and dill and serve.