Wash and dab the salmon fillet and season with salt and pepper. Defrost the spinach according to the instructions on the packet. Bring the vegetable stock to the boil in a saucepan and season with cumin and curry. Then add the couscous to the broth and let it soak for a few minutes.
Spread out 2 pieces of baking paper (each approx. 40 x 30 cm, or slightly smaller than a baking sheet) and place the couscous in the middle. Place the salmon on top and cover with spinach. Cover with strips of sheep cheese. Close the baking paper over it and twist it like a candy or fold it like a present and staple it if necessary.
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