• Pour the couscous and stock into a bowl.
• Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
• Cover with a plate or cling film. 
• Leave aside for 10 mins or until ready to serve. Remove the cover in the final 5 mins to allow the couscous to cool.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Cut the tomatoes into 2cm chunks.
• Quarter the lime. 
• Trim and thinly slice the scallion.
• Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

• Place a pan over high heat with a drizzle of oil.
• Pat the salmon dry with kitchen paper. Season with salt and pepper.
• Once hot, add the salmon fillets, skin-side down.
• Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

• Return the pan to medium-high heat with a drizzle more oil if necessary.
• Fry the onion until softened, stirring occasionally, 3-4 mins. Season with salt and pepper.
• Add the teriyaki sauce along with 50ml water (per 2P). Allow to warm through for 2-3 mins.
• Remove the pan from the heat. Add the salmon back to the pan to warmed through.
• Taste and season with salt and pepper, if required.

• Meanwhile, fluff up the cooled couscous with a fork.
• Stir through the sweet chilli sauce, chopped cucumber and tomato.
• Season to taste with salt, pepper and lime juice.

• Divide the couscous between bowls.
• Top with teriyaki salmon. 
• Sprinkle over the sliced scallion.
• Serve any remaining lime wedges alongside.