What to prep:
In a frying pan add a tbsp of oil and stir fry your chopped vegetables (spring onion, red pepper and green beans or asparagus) until soft.
Boil the kettle and measure out 160g of couscous into a bowl. Pour approximately 200ml of boiling water until it’s just over the top of the couscous, cover, and leave to stand for 6 minutes. Add a dash of olive oil, some salt, and pepper, and the cooked vegetables. Fluff it all up with a fork.
Meanwhile, heat a little oil in a frying pan and place the salmon steak skin side down over a medium-high heat. Cook for 3 minutes on each side, so it’s still pink in the middle (unless that’s not your thing, in which case cook for longer!).