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Cook CousCous according to packet directions. Before fluffing the CousCous melt 1 teaspoon of butter and pour over the CousCous
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Place the diced onion in a fry pan with 1 tbsp olive oil, fry until golden
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Add the crushed garlic to the pan and fry until soft and golden.
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Add the lemon zest and juice and stir to combine well over a medium heat.
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Add the capers and 110g crushed roasted almonds and stir – reserve 10g of almonds for garnish.
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Season to taste with salt and pepper and add the remaining butter. Add the onion mixture to the CousCous and stir until all ingredients are combined.
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To a frypan add 1 tbsp olive oil and heat. Add the salmon and cook on high heat, approximately 3 minutes each side.
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Serve the CousCous onto individual plates and top with the salmon. Garnish with fresh dill, freshly ground salt & pepper, reserved almonds and a drizzle of good quality olive oil. Accompany with a green salad if desired.