Salmon and roasted vegetable couscous

1. Mix the vegetables together, season and add half of the olive oil.
2. Place vegetables into an ovenproof dish and cook in a preheated oven 200ºC/400ºF/gas
mark 6 until tender.
3. Meanwhile mix the couscous with the lemon juice & zest and prepare the couscous by
pouring boiling water or stock over couscous. Cover and allow the couscous to swell for 5
minutes. Fluff up couscous with a fork and add butter and spices if desired. Fluff the
prepared lemon couscous with a fork, add the vegetables and season.
4. In a frying pan heat up the rest of the olive oil, and cook the salmon for about 3 minutes on
each side over a medium heat.
5. To serve, spoon some couscous in the centre of the plate, sit the salmon on top and drizzle a
little olive oil on top.