© David Loftus

salmon and couscous (5m 48s)

method

Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with salt and pepper. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the zucchini, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway. Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the cilantro into the couscous and season to taste. Remove the salmon strips to a
plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some crème fraîche. Quick and tasty!

serves: 1

ingredients

• ³⁄₄ cup couscous
• 7oz salmon fillet, skin on, scaled and pinboned
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 small zucchini, sliced into matchsticks
• 1 small handful of asparagus tips
• 1 red chilli, deseeded and finely chopped
• 2 ripe tomatoes, roughly chopped juice of ¹⁄₂ a lemon
• a small handful of fresh cilantro, roughly chopped
• 1 tablespoon crèmefraîche