Middle Eastern Salmon & Veggie Couscous

• While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then cut into wedges. Roughly chop baby leaves. • Pat salmon dry with paper towel. In a medium bowl, combine salmon, Middle Eastern seasoning (see ingredients), the salt and a drizzle of olive oil. Season with pepper, then turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Add the honey and turn to coat, 1-2 minutes.

TIP: Patting the skin dry helps it crisp up in the pan!

• While the salmon is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Add the roasted veggies, baby leaves and lemon zest to the couscous and stir to combine. Season to taste.

• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.