SERVES: 4
CALORIES/SERVING: 361
WW POINTS PER SERVING: 7
PREPARATION TIME: 5 MINUTES
COOKING TIME: 20 MINUTES
- 4 fresh cod fillets, skinned and boned
- 8 large basil leaves
- 8 slices Parma ham
- 225g (8oz) [uncooked weight] couscous
- 300ml (1/2 pint) vegetable stock
- pinch of saffron
- 1 red pepper, seeded and finely diced
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place the cod fillets in an ovenproof dish. Season each fillet on both sides with salt and black pepper. Place 2 basil leaves across the top of each fillet. Wrap each piece of fish in 2 slices of Parma ham.
3. Place in the oven for 15-20 minutes until cooked through. Place the couscous in a large bowl. Add the saffron and red pepper. Make up the stock with boiling water and pour over the
couscous. Cover with a clean tea towel and allow to stand for 1 minute. Remove the tea towel and fluff up the grains with a fork.
4. Arrange the couscous on a serving plate and place the cod fillets on top. Just before serving sprinkle with chopped fresh chives.
