Seared Salmon & Chermoula Couscous

• While the couscous is cooking, roughly chop tomato. Set aside. • In a small bowl, combine Dijon mustard and Greek-style yoghurt. Season with salt and pepper to taste.

TIP: Dijon mustard is quite strong in flavour, feel free to use less!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel, then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, combine the vinegar, the honey and a good drizzle of olive oil in a medium bowl. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.

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