Seared Salmon with Mint Pearl Couscous & Lemon Yoghurt

Instructions

1. ROAST VEGETABLES: Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) and beetroot into 1cm chunks. Slice the brown onion into 2cm wedges. Place the sweet potato, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the smoked paprika. Season with a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked, it's ready when you can easily pierce it with a fork.
2. COOK COUS: In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.
3. MAKE LEMON YOGHURT: While the pearl couscous is cooking, zest the lemon (see ingredients list) to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper.
4. COOK THE SALMON: Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the salmon with salt and pepper on both sides. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 3-4 minutes each side (depending on thickness). TIP: Salmon can be served slightly blushing in the centre.
5. MAKE THE SALAD: Pick and roughly chop the mint leaves. Add the roasted veggies, lemon zest, a drizzle of olive oil and the mint (reserve a little for garnish!) to the pearl couscous in the bowl. Season to taste with salt and pepper.
6. SERVE: Divide the mint pearl couscous and salmon between plates. Drizzle with the lemon yoghurt and sprinkle with the reserved mint. Serve with any remaining lemon wedges. TIP: For the low-calorie option, serve with 1/2 the lemon yoghurt.