Salmon With Israeli Cous Cous

INGREDIENTS

• 250g Israeli couscous (also called pearl couscous)
• 1 small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
• 1/2  Cucumber, halved lengthwise and thinly sliced
• 1 small shallot, thinly sliced
• 1 Tbsp fresh lemon juice
• 2 Tbsp olive oil kosher salt and black pepper
• 4  pieces skinless salmon fillet

METHOD

1. Cook the couscous according to the package directions; rinse to cool.
2. Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
3. Meanwhile, heat the remaining tablespoon of oil in a large non-stick skillet over medium-high heat.
4. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds.
5. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad