Seared Salmon & Roasted Veggie Couscous

• When the veggies have 15 minutes remaining, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Stir through lemon pepper spice blend. Season to taste.

• Meanwhile, in a small microwave-safe bowl, place the garlic and a generous drizzle of olive oil. Microwave in 10 second bursts or until warmed through. • Transfer half the garlic oil to another small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• 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!

• Add the roasted veggies, baby leaves, remaining garlic oil and a drizzle of white wine vinegar to the pan of couscous. Gently stir to combine and season to taste.