The delicate flavour of salmon combines with the minty, zesty fluffy couscous to creat a refreshingly light and tasty meal.
- 225g (8oz) frozen broad beans
- 4 salmon fillets
- 45ml (3tbsp) olive oil
- 225g (8oz) couscous
- Juice and finely grated rind from 1 lemon
- 30ml (2tbsp) fresh chopped mint
- Lemon wedges, to garnish
Bring a pan of water to the boil and add the broad beans. Boil for 2-3 mins, then drain and rinse under cold water. Gently squeeze the bright green beans out of the grey outer skins and set aside.
Brush the salmon with 15ml (1tbsp) of the olive oil and fry in a non-stick frying pan for 4-5 mins on each side until just cooked.
Meanwhile, place the couscous in a heatproof bowl and cover with boiling water. Leave to soak for 10 mins until all the water has been absorbed. Fluff up with a fork and stir in the beans, lemon rind and juice, olive oil and mint. Mix well and season with salt and freshly ground black pepper.
Serve the salmon steaks on the broad bean couscous and garnish with lemon wedges.
<strong>Nutritional info:</strong> Salmon is a rich source of Omega-3 fatty acids, which are good for your heart and arteries. Experts recommend eating fish at least twice a week.