Sticky Apricot-Glazed Salmon & Carrot Couscous

• Thinly slice brown onion. • Heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook onion, tossing, until tender, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return the pan to medium-high heat and melt the butter. Add the remaining garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

• While the couscous is cooking, grate carrot. Slice lemon into wedges.

• Add the onion, carrot and a squeeze of lemon juice to the couscous. Drizzle with olive oil, season to taste and stir to combine. Set aside. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Drizzle with olive oil, season to taste and stir to combine. Set aside. TIP: Add as much or as little lemon juice as you like.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. When the pan is hot, use tongs to gently shake off any excess marinade from the salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Add the remaining marinade and cook, stirring, until bubbling, 1 minute.