Instructions: Preheat oven to 350 degrees.

To prepare couscous, combine water, oil, salt and black pepper in small saucepan with tight-fitting lid. Bring to a boil. Add couscous and mix well. Cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed.

Cut parchment paper into two 12-inch squares. Fold in half diagonally and cut into half-heart shapes. Unfold hearts and spoon 1/2 cup couscous on one side of each heart. Top each with 1/2 cup squash, 1 piece salmon, 1/4 cup tomato and 1 teaspoon each dill, tarragon, chives and parsley.

To seal packages, brush outer edges of hearts with beaten egg. Fold over again, making half-heart shapes; press edges together, crimping tightly with fingers. Place packages on ungreased baking sheet; bake 14 minutes. Meanwhile, prepare Dilled Wine Sauce.

Dilled Wine Sauce: Combine all ingredients except oil in blender or food processor; process until smooth. Pour dill mixture into small saucepan and bring to a boil over medium heat. Reduce heat to low; simmer until reduced by half. Strain sauce into small bowl, pressing all liquid through strainer with back of spoon. Slowly whisk in oil until smooth and well blended. (Makes 1/2 cup)

To serve, place each package on large plate and cut an "X" in top. Fold corners back and drizzle sauce over each serving. Garnish with edible flowers, such as pansies, violets or nasturtiums, if desired.

This recipe yields 2 servings.

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