Dukkah-Crusted Salmon & Yoghurt

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. • Cook green beans and carrot until tender, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute.

• Add chicken-style stock powder, currants and the water, then bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer to a plate and cover to keep warm.