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1. Put the couscous in a large bowl and season with salt and pepper to taste. Add most of the turmeric and curry powder and mix well. Pour over the hot stock, cover with a plate or cling film and leave aside for about 10 minutes.
2. Bring a pan of lightly salted water up to a gentle simmer then poach the salmon fillets together with the stalks of coriander and half the lime juice, for 5-6 minutes. Let it cool slightly the flake the fish with a fork.
3. In a small pan, fry the onions, peppers and chilli flakes in the olive oil until soft but not colored. Add the prawns and let it heat up. Season with a pinch of turmeric, curry powder, salt and pepper. Take of the heat then add the coriander, parsley and chopped spring onions.
4. Fluff the couscous up with a large fork then stir through the onion and peppers mixture, the salmon pieces and decorate with the prawns, lime slices and egg quarters, if using.

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Ingredients

• 200g of couscous
• 400ml of vegetable stock
• 1 tsp of turmeric
• 1 tsp of curry powder
• 500 ml of boiling water
• 2 salmon fillets
• 1 lime
• about 1 tbsp of chopped coriander
• 2 tbsp of olive oil
• 1/2 medium onion sliced
• 1/2 red pepper sliced
• 1/2 tsp of chilli flakes
• 150g of large cooked prawns
• Coriander, parsley and spring onions chopped, to garnish
• salt and black pepper to taste
• 2 hard boiled eggs, quartered (optional)

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Serves 2

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Ingredients

• 200g of couscous
• 400ml of vegetable stock
• 1 tsp of turmeric
• 1 tsp of curry powder
• 500 ml of boiling water
• 2 salmon fillets
• 1 lime
• about 1 tbsp of chopped coriander
• 2 tbsp of olive oil
• 1/2 medium onion sliced
• 1/2 red pepper sliced
• 1/2 tsp of chilli flakes
• 150g of large cooked prawns
• Coriander, parsley and spring onions chopped, to garnish
• salt and black pepper to taste
• 2 hard boiled eggs, quartered (optional)

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