Red chili pepper (also chile or chilli)
(seeded, finely chopped)
1/2 whole lemon(s)
Plain yogurt, fat free
Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with pepper and a small pinch of salt. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the zucchini, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway.
Mix the tomatoes, lemon juice, 1 tablespoon of olive oil and the coriander into the couscous and season to taste.
Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some yogurt. Quick and tasty!