Ingredients
Method
1.Heat half the oil in large non-stick frying pan over medium-high heat. Cook salmon, skin-side down, for 3 minutes or until browned. Turn and cook for a further 3 minutes or until browned and cooked to your liking. Transfer to a plate, cover loosely with foil and set aside.
2.Reduce heat to medium. Add remaining oil to same pan and cook onion and garlic, stirring, until onion softens.
3.Meanwhile, in a medium saucepan, bring 2 cups (500ml) of the stock to the boil. Remove from heat. Stir in couscous. Cover and stand for 5 minutes or until stock is absorbed. Fluff couscous with a fork to separate grains. Stir in half the lemon rind. Season with freshly ground black pepper.
4.Add remaining stock, green onions and peas to onion mixture. Cook, uncovered, for 2 minutes or until peas are bright green.
5.Divide couscous among plates. Top with pea mixture and salmon. Sprinkle with remaining lemon rind and freshly ground pepper. Serve with lemon wedges.
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