Moroccan salmon with tomato & pistachio couscous

Method

• 1
  Place couscous in a heatproof bowl. Bring stock, lemon juice and extra virgin olive oil to the boil in a small saucepan over high heat. Pour stock mixture over couscous. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate grains.
• 2
  Meanwhile, sprinkle both sides of salmon with Moroccan seasoning. Heat olive oil in a frying pan over medium heat. Cook salmon for 3-4 minutes each side for medium or until the fish flakes easily when tested with a fork.
• 3
  Add the pistachios, tomato, mint and lemon rind to the couscous. Toss to combine. Divide the couscous mixture among serving plates. Top with salmon.