1 salmon fillet
50g couscous
1 chicken stock cube
300ml water
200g tin of chopped tomatoes
1tsp dill
Parsley, chopped
Cheddar cheese, grated
1. Season the salmon and fry for 10 minutes, turning over halfway through.
2. Add the tomatoes, dill and water and bring to the boil. Crumble the stock cube in and stir.
3. Add the couscous and simmer until water has absorbed.
4. Stir in the parsley, put on a plate and sprinkle the cheese over
Serves 1
