Salmon And Couscous

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 8 ounces couscous (230g)
• 2 (7 ounce) salmon fillets, skin on, scaled and pinboned (each ca 7oz/200g)
• olive oil
• sea salt
• fresh ground black pepper
• 16 asparagus spears
• 1 -2 red chile, deseeded and finely chopped
• 4 ripe tomatoes, roughly chopped
• 1 lemon, juice of
• 2 small courgettes, sliced into batons
• 1/4 cup fresh coriander, roughly chopped
• 2 tablespoons sour cream

Recipe

• 1 put your couscous in a bowl, then pour over just enough water to cover it.
• 2 set aside for 3 minutes to allow the couscous to soak up the water.
• 3 slice the salmon widthways into finger-size or twofinger-size strips (i've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper.
• 4 heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. the vegetables will need 2-5 minutes, depending on their size and on your taste.
• 5 heat another non-stick frying pan and add the salmon strips (non-skin side first). they will need one minute on each side.
• 6 mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
• 7 add the couscous to the veggies in the pan and mix.
• 8 put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
• 9 serve:.
• 10 slide everything on to plates and spoon over some sour cream.