Salmon and Asparagus couscous with lemon and mint

From waitrose.com

Serves 2

Ingredients:
200ml hot chicken stock
200g asparagus tips
100g couscous
2 Lightly Smoked Salmon Fillets, together about 260g, from the fish service counter
1 small garlic clove
1 tbsp capers, rinsed
20g pack fresh mint
Grated zest and juice of ½ lemon
Pinch of caster sugar
2 tbsp olive oil
4 salad onions, thinly sliced

Method:
Preheat the grill to medium.

Place the stock in a small pan, add the asparagus, cover and simmer for 2 minutes.

Add the couscous, stir, then cover and leave off the heat for 10 minutes until all the liquid is absorbed.

Meanwhile, grill the salmon for about 5 minutes on each side until cooked through. Break into large flakes

Place the garlic and capers in a mini blender or food processor and chop finely. Add the mint and lemon zest and whizz. Add the lemon juice, sugar, olive oil and 2 tablespoons of cold water and whizz again until well blended. Season

Gently stir together the salmon, couscous, asparagus and salad onions, then ripple through the lemon and mint drizzle. Divide between bowls and serve warm.

Comments:

Nice and simple. Works well with fine green beans out of asparagus season. Buying the smoked salmon fillets is well worth doing as it adds a lot to the taste.