Bring your veg stock up to the boil, pour it over the cous cous and wrap in clingfilm and set aside.

Chop your peppers and courgette and sauté in a frying pan for 4 minutes and set aside.

Finely chop your mint and mince your garlic and add it to your yoghurt. Taste and season with salt and pepper and set aside.

Pat your salmon dry with kitchen paper and season with salt.

Place skin side down in a cold non stick frying pan with vegetable oil and place on a medium heat. Once the salmon has crispy skin and is cooked most of the way through. Flip the salmon and add in a knob of butter and a squeeze of lemon juice and let the residual heat from the pan finish cooking the salmon.

Fluff up the cous cous with a fork and add your sautéed vegetables, harissa paste and a squeeze of lemon juice. Taste and season with salt and pepper.

Place a generous portion of the cous cous in the middle of the plate followed by the salmon fillet and serve the garlic and mint yoghurt on the side.

Enjoy!