Pan-Seared Salmon & Veggie Couscous

Meanwhile, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan with a drizzle of olive oil. Fluff up with a fork.

While the couscous is cooking, zest lemon to get a pinch, then slice into wedges. In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

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

To the couscous, combine roasted veggies, lemon zest and a drizzle of olive oil. Season with pepper.