Couscous and cauliflower rice with salmon and herbs

Ingredients

For 1 serving

• Couscous45 g
• Cauliflower150 g
• Salmon fillet130 g
• Parsley8 g
• Mint3 g
• Extra virgin olive oil8 g
• Lemon juice15 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: October – March

Method

1. Put the couscous in a bowl, pour over the same volume of salted boiling water, cover with a plate and leave for 5 minutes, until the water is absorbed; fluff with a fork.
2. Meanwhile remove the cauliflower core and coarsely grate the florets into couscous-sized grains. Chop the parsley and mint.
3. Heat half the olive oil in a wide frying pan over medium-high heat and toss the cauliflower with a pinch of salt for 4 minutes, stirring, until hot and just tender but not soft.
4. Pat the salmon fillet dry and salt it. Heat the remaining oil in a non-stick pan over medium heat and cook it for 4 minutes per side, starting skin side down, until golden outside and flaking in the middle.
5. Mix the couscous, cauliflower, herbs, lemon juice and a grind of black pepper and serve with the salmon.