Salmon with tahini sauce

• couscous↗140g g
• skinless salmon fillets↗4
• olive oil↗1 tbsp tbsp
• tahini↗4 tbsp tbsp
• lemons↗2

  1 juiced, and 1 cut into wedges

• cucumber↗½

  chopped into small pieces

• pomegranate↗1

  seeds only

• flat-leaf parsley↗small pack

  chopped

Step-by-step instructions

1. 1

   Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.

2. 2

   Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.

3. 3

   Mix the tahini with the lemon juice and a splash of water to make a sauce.

4. 4

   Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.