Preheat oven to gas mark 4 / 180*C / 356F.
Mix 100grams of garlic and lemon couscous with 1 chopped red pepper, 3 thinly cut spring onions and 20grams of peas.
Add to the bowl 200mls of vegetable stock and cover for 10 minutes.
When time is up uncover the couscous and fluff with a folk.
Open up a medium sized Bakewell oven bag and add the couscous and vegetable mix.
Also add to this 2 salmon fillets, slices of lemon, pepper and parsley.
Close the bag loosely with one of the ties provided.
Place bag on an oven proof dish and place in the middle of the oven.
When time is up, carefully open the bag and serve. We recommend adding other seasonal vegetables 🙂