Grilled salmon with couscous and yogurt sauce

Start by preparing the couscous. Follow the cooking instructions on the packet. Do not remove the lid while the couscous is cooking - this keeps it fluffy. Use a fork to stir it before serving.

Find a dry frying pan and fry the pine nuts until golden.

The yoghurt: Chop all the herbs, stir them into the yoghurt with the garlic and lemon zest. Set aside. Divide the salmon into smaller portions and grill or fry until it has a pink centre; about 1 minute on each side.

Place the couscous on a large platter. Place the salmon on top. Garnish with nuts and yellow raisins.

Serve the yoghurt mixture separately in a bowl for everyone to enjoy.