ingredients

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• ✓1 salmon fillet, skin on
• ✓1/3 cup of plain pearl couscous
• ✓1 Cup pumpkin, raw
• ✓1/4 red onion, finely chopped
• ✓1/2 red capsicum, grilled
• ✓1 fresh chilli – finely chopped
• ✓1/2 red tomato, chopped finely
• ✓Juice of 1 lemon
• ✓5 fresh basil leaves
• ✓2 Tbsp. Of Chopped Coriander
• ✓Salt And Pepper To Taste

method

Tap a number when you've finished that step.

1. 1

   Cook couscous according to packet instructions.

2. 2

   Chop pumpkin and toss in bowl with olive oil, salt and pepper and roast in oven 180 degrees for 20 minutes or until soft.

3. 3

   Place cooked couscous into a large bowl with lemon, salt and pepper and a dash of olive oil and mix through. Add onion, chilli, tomatoes and the fresh herbs and mix thoroughly.

4. 4

   Grill the capsicums under the grill on a high setting, turning them constantly until blackening most of it. While still hot, place into a bowl and cover with glad wrap so they steam. Leave for 5 minutes and then peel the skin off and chop the finely and place into the bowl with the cous cous.

5. 5

   Add pumpkin and mix.

6. 6

   Season salmon with salt and pepper.

7. 7

   On a non-stick pan, heat olive oil on a medium to high heat.

8. 8

   Add salmon to the pan skin side down. Cook for 3-4 minutes on each side (or until you like it!)

9. 9

   Serve with the salad mixture :)