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Lemon couscous with salmon & cherry tomatoes

Preparation Time

20 minutes

80 g instant couscous

a small handful of frozen peas

juice and zest of ¹/₂ unwaxed lemon

a small knob of butter

150 g salmon fillet, with skin

olive oil, for frying

150 g cherry tomatoes (cut any big ones in half)

a small handful of flat-leaf parsley leaves, coarsely chopped

salt and freshly ground pepper, to season

Put the couscous, frozen peas, lemon zest, 1 tablespoon of lemon juice, the butter and a pinch of salt into a bowl. Pour in 125 ml boiling water, cover the bowl with a plate or cling film, and allow to swell for 15 minutes.

Meanwhile, sprinkle the salmon with salt and pepper. Heat a small splash of olive oil in a frying pan and cook the salmon fillet, skin-side down, for a few minutes over a medium–high heat. Turn over and cook for another 1–2 minutes. Make sure you don’t overcook the salmon – the middle should still be coral coloured.

Remove the fish from the pan, add the cherry tomatoes to the same pan and cook for 2–3 minutes until soft, shaking the pan occasionally.

When the couscous is ready, fluff it up with a fork then stir in the parsley and taste to see if it needs more lemon or salt. Turn it out on to a plate, place the salmon alongside and spoon over the softened tomatoes.