Ingredients

The following ingredients have 1 Servings
  • 75 g couscous
  • 1 small courgette
  • 1 handful of asparagus
  • 1 fresh red chilli
  • 2 ripe tomatoes
  • a few sprigs of fresh coriander
  • 1 x 120 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
  • extra virgin olive oil
  • ½ a lemon
  • 1 tablespoon fat-free natural yoghurt

Instruction

  • Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
  • Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.
  • Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.
  • Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
  • Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Cook for 2 minutes, turning the salmon halfway.
  • Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
  • Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid or some tin foil and place back on a high heat for 1 final minute, or until the fish is beautifully cooked.
  • To serve, slide everything onto a plate, spoon over the yoghurt, then tuck in.