Salmon and Roast Vegetable Couscous

ingredients

• 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
• 2 tbsp olive oil

method

1. Preheat oven to 180°C fan-forced.
2. Cook couscous according to packet instructions.
3. Chop pumpkin and toss in bowl with olive oil, salt and pepper and roast in the oven for 20 minutes or until soft.
4. 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.
5. 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 them finely and place into the bowl with the couscous.
6. Add pumpkin and mix.
7. Season salmon with salt and pepper.
8. On a non-stick pan, heat olive oil on a medium to high heat.
9. Add salmon to the pan skin side down. Cook for 3-4 minutes on each side (or until you like it!)
10. Serve with the salad mixture :)