This salad is a good source of omega-3, iron and calcium, and counts as two of your 5-a-day. (Takes 25 minutes • Serves 2)
– 100g/4oz couscous
-1 tbsp olive oil, plus extra to drizzle
-200g/8oz sprouting broccoli, roughly shredded, larger stalks removed
-2 skinless salmon fillets
-juice of 1 lemon
-seeds from ½ pomegranate
-a small handful of pumpkin seeds
-2 handfuls of fresh watercress
-lemon wedges, to serve.
Step 1:Heat some water in a tier steamer. Season the couscous, then toss with a teaspoon of the oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside
Step 2:When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 minutes until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool
Step 3:Mix together the remaining oil and the lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous
Step 4:Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling.