Broiled salmon on couscous salad

Put water in a small sauce pot with a few scoops of Mediterranean couscous; stir, add a good pinch of salt, bring to a boil and cook 5 to 7 minutes until tender and fluffy.

Add a few tablespoons of olive oil so the couscous does not stick together.

Strain and run cold water over the couscous to cool it and stop it overcooking; put it in a small mixing bowl with a few more tablespoons of olive oil and set aside.

Take the salmon filets from the fridge, season with a little olive oil, salt and black pepper, and massage the seasoning in.

Broil at 500 degrees for 5 to 7 minutes, depending on the size of the filet.

Mix a few scoops of the cooled couscous with sliced cherry tomatoes, diced cucumber, a little olive oil, fresh lemon juice, salt, pepper and sliced mint; stir.

Place a few scoops of the couscous salad at the bottom of a shallow bowl; lift the salmon off the baking tray and set it on top.

Garnish with sprigs of flat leaf parsley; finish with a good squeeze of lemon juice and a little olive oil.