• Boil the kettle. Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.

• Meanwhile, trim and halve green beans. Slice courgette into half-moons. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and courgette until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to bowl with couscous.

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season generously on both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!

• Add a drizzle of white wine vinegar to the bowl with the couscous and stir to combine. Season to taste. • Divide veggie couscous between bowls. Top with salmon. • Drizzle over dill & parsley mayonnaise and tear over parsley to serve. Enjoy!