Salmon with Israeli couscous, lemon and wilted basil

Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Preheat the oven to 200 C / Gas 6. Line a baking tray with aluminium foil. Place the fillets skin side down, sprinkle with salt and pepper to taste, then top with lemon slices.
2. Bake in the preheated oven for 15 to 20 minutes, or until salmon flakes easily with a fork.
3. Meanwhile, prepare the couscous: In a large saucepan, heat the 1/2 tablespoon olive oil over medium high heat. Add the couscous and toast till a light golden brown, about 3 minutes. Stir to prevent burning. Increase heat to high and add a pinch of salt and boiling water to cover. Boil for 8 to 12 minutes, until al dente. Drain and set aside.
4. In a frying pan, heat the 1 1/2 tablespoons of olive oil together with the sliced garlic over medium high heat. Fry the garlic till lightly browned. Add the basil leaves (don't chop the leaves!) and lemon zest, and reduce the heat to medium low. Let the basil cook until just wilted.
5. Add the cooked couscous to the garlic and basil in the frying pan. Stir to coat. Add the lemon juice. Taste and add salt and pepper as desired. Cook for a further minute, then remove from heat.
6. To serve, divide the couscous between two plates and top each with a fillet of salmon.

Israeli couscous

Israeli couscous, also known as giant couscous, is larger than its more ubiquitous cousin. It's available in large supermarkets and online; a popular brand is Merchant Gourmet.

Substitution

If you're afraid of using too much basil, either reduce the amount or substitute half with spinach leaves instead.