Campfire Salmon Couscous Bake
This campfire salmon couscous bake uses fresh tomatoes, green beans, and lemon slices. Cook it in a Dutch oven over hot coals for a 20-minute meal!
Servings: 4 people
Calories: 609kcal
Equipment
- serving spoon
- forks
- plates and napkins for serving
Ingredients
- 10 ounce box plain couscous
- 2 cups broth
- ¼ cup capers (optional)
- 2 tablespoons oil (or butter)
- 1 teaspoon Italian herb mix
- ½ teaspoon sea salt, divided
- 1 cup halved cherry tomatoes
- 8 ounces green beans, trimmed and rinsed
- 4 salmon fillets (or use trout fillets)
- 1 lemon, sliced
Instructions
- Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.Line the Dutch oven with a parchment paper liner (to prevent the couscous from sticking to the pot). Sprinkle the salmon fillets with a pinch of the salt and set aside.Add couscous, broth, capers, oil, Italian seasoning and remaining salt to the Dutch oven. Stir to combine.
- Add the tomatoes and green beans on top of the couscous mixture.Nestle the salmon fillets into the veggies and couscous. Set the lemon slices on top of the salmon.
- Cover oven and place on coals. Cook about 20 minutes, or until the salmon easily flakes apart with a fork.Remove from heat and serve immediately.
Nutrition
Calories: 609kcal | Carbohydrates: 65g | Protein: 45g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 851mg | Potassium: 1195mg | Fiber: 6g | Sugar: 4g | Vitamin A: 906IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 3mg
