Salmon with Couscous, Peas & Zucchini

Method

1. 1Ensure bones are removed in fish using tweezers. Layout the fish into a non metalic bowl and add orange juice, garlic, 1/2 lime juice, sprinkle powdered sage and season with S&P. Turn to coat and set aside in fridge until ready.
2. 2Pour couscous into bowl with hot veg stock and peas, season wiht S&P. Let sit for 10 mins, place cling wrap over bowl.
3. 3Heat BBQ or griddle pan on med heat. While this is heating cut zucchini into thick chunks, place in bowl and drizzle a little olive oil then place on BBQ and cook for 2 mins each side, take off and set aside.
4. 4Now carefully add salmon to BBQ with tongs. Cook for 4 mins each side or as you like.
5. 5Whilst salmon is cooking, fluff couscous with fork, add capsicum and squeeze 1/2 lime juice, and mix.
6. 6Divide couscous onto 2 plates and add zucchini and when salmon is cooked place on top of couscous.