Salmon with Pearl couscous and watercress salad

Boil 80g pearl or giant couscous in a medium pan of boiling water for 7 mins or until tender. Drain in a sieve, rinse in cold water until cold then tip into a bowl. Finely dice 50g cucumber, 3 spring onions and add to the bowl with 50g quartered cherry tomatoes, zest and juice of half a lemon and 3 tbsp chopped dill, 70g roughly chopped watercress. Mix together, season to taste. Heat a griddle pan. Brush the plant salmon with a little oil then add to the hot pan. Cook for 7-8 minutes, turning once until charred. Spoon the couscous into plates, top with the salmon. Garnish with a slice of lemon and few more watercress leaves.

Bon appetit!