Ingredients:
100g (3 1/2oz) Couscous
150ml Boiling Vegetable Stock
Salmon Fillet (Skin On)
2 tsp Olive Oil
8 Halved Cherry Tomatoes
2 tbsp Chopped Coriander
1 Chopped Red Chilli
Lemon Juice or Grated Lemon Zest
_____________________________________________________
Put the couscous into a heatproof bowl and pour over the vegetable stock. Stir, then cover with clingfilm and leave for 10 minutes.
Meanwhile, heat a griddle pan over a high heat and cook a salmon fillet, skin side down, for 3 minutes. Then, turn over and cook the other side for 2 minutes.
Stir the remaining ingredients into the couscous, season well and serve with the salmon.
