• Boil the kettle. • In a medium heatproof bowl, combine couscous, vegetable stock powder (see ingredients) and chermoula spice blend (see ingredients). • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.

• While couscous is cooking, roughly chop tomato and set aside. • In a small bowl, combine Dijon mustard and Greek-style yoghurt. Season with salt and pepper to taste. TIP: Dijon mustard is quite strong in flavour, feel free to use less!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel, then season both sides. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, combine the vinegar, honey and a good drizzle of olive oil in a second medium bowl. Season to taste. Add mixed leaves, tomato and walnuts. Toss to coat. TIP: Patting the salmon skin dry helps it crisp up in the pan!

• Divide chermoula couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with walnut salad.