1. Cook CousCous according to packet directions.  Before fluffing the CousCous melt 1 teaspoon of butter and pour over the CousCous
  2. Place the diced onion in a fry pan with 1 tbsp olive oil, fry until golden
  3. Add the crushed garlic to the pan and fry until soft and golden.
  4. Add the lemon zest and juice and stir to combine well over a medium heat.
  5. Add the capers and 110g crushed roasted almonds and stir – reserve 10g of almonds for garnish.
  6. 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.
  7. To a frypan add 1 tbsp olive oil and heat. Add the salmon and cook on high heat, approximately 3 minutes each side.
  8. 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.