Salmon And Couscous - cooking recipe

Ingredients

8 ounces couscous (230g)
2 (7 ounce) salmon fillets, skin on, scaled and pinboned (each ca 7oz/200g)
olive oil
sea salt
fresh ground black pepper
16 asparagus spears
1 -2 red chile, deseeded and finely chopped
4 ripe tomatoes, roughly chopped
1 lemon, juice of
2 small courgettes, sliced into batons
1/4 cup fresh coriander, roughly chopped
2 tablespoons sour cream

Preparation

Put your couscous in a bowl, then pour over just enough water to cover it.
Set aside for 3 minutes to allow the couscous to soak up the water.
Slice the salmon widthways into finger-size or twofinger-size strips (I've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper.
Heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. The vegetables will need 2-5 minutes, depending on their size and on your taste.
Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side.
Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
Add the couscous to the veggies in the pan and mix.
Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
Serve:
Slide everything on to plates and spoon over some sour cream.