Ingredients

• 200 g skinless salmon fillet — cut into 3 cm chunks
• 120 g wholewheat couscous — dry
• 250 ml low sodium vegetable broth — warmed
• 10 g extra virgin olive oil — divided
• 120 g zucchini — finely diced
• 40 g baby spinach — roughly chopped
• 10 g fresh parsley — finely chopped
• 2 g dried oregano — crumbled
• 2 g salt — to taste optional
• 1 g black pepper — freshly ground optional

Instructions

1. Place the dry couscous in a heatproof bowl, pour the warmed vegetable broth over it, cover with a plate, and let sit for 8–10 minutes until the liquid is absorbed.
2. While the couscous steams, heat half of the olive oil in a non-stick pan over medium heat, add the diced zucchini, and cook for 3–4 minutes until just soft and lightly golden.
3. Push the zucchini to one side of the pan, add the remaining olive oil and the salmon chunks in a single layer, sprinkle with dried oregano, a pinch of salt, and pepper if using, and cook for 2–3 minutes per side until just cooked through and flaky.
4. Fluff the couscous with a fork, then gently stir in the chopped spinach and parsley so the residual heat softens the leaves.
5. Divide the herbed couscous between two small bowls, top each with half of the zucchini and salmon, and spoon any pan juices over the top for extra moisture and flavor.
6. Let the bowls cool for a few minutes until warm (not piping hot), which can be easier to tolerate if appetite is low, then serve in small portions; you can save the rest if you feel full early.