We like it STEAMY

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

Australian Women’s Weekly NZ - - PROMOTION -

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.

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