SALMON AND PEPPER SKEWERS

Serves 4

Ingredients:
4 salmon fillets
2 red peppers
16 cherry tomatoes
200g couscous
150ml vegetable stock
Juice of a lemon
1 handful chopped parsley
1 handful chopped coriander

How to: 

• Chop the salmon into thin strips (about 2 cm squared)
• De-seed the peppers and divide them into eighths
• Thread the ingredients onto small skewers (two per person) and put to one side.
• Pour the couscous into a bowl and cover with the vegetable stock. Cover with a plate or towel and leave for 10 to 15 minutes
• Fluff up with a fork
• Stir in the lemon, black pepper and herbs
• Heat the skewers under a hot grill for 15 minutes until the salmon is cooked through.
• Put the couscous on a plate and serve with the skewers on the top, forming a cross.