Seared Salmon & Capsicum-Kale Couscous

• Meanwhile, finely chop garlic. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl, then allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• In a medium saucepan, combine the water and vegetable stock powder, then bring to the boil. • Add couscous and a drizzle of olive oil, then stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with fork. Add a pinch of pepper and set aside.

• While couscous is cooking, return frying pan to medium heat. Add the butter, stirring occasionally, until slightly browned with a nutty aroma, 3-4 minutes. • Remove from heat, then immediately pour butter into a second small heatproof bowl. • Add a good squeeze of lemon juice and the honey. Season, then stir to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel, then season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).

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