2 salmon fillets
Juice and zest from 1 lemon
Juice and zest from 1 lime
15 ml (1 tbsp) soya sauce or tamari
10 ml (2 tsp) sesame oil
2 dried De Arbol chilies, seeded and chopped
2 small zucchinis, sliced
50 g (2 oz) dried couscous
5 ml (1 tsp) vegetable bouillon
4 spring onions, chopped
Preheat grill. Make a sauce by combining the lemon juice, lemon zest, lime juice, lime zest, soya sauce, sesame oil, and chilies.
Wash the fillets and place them on the grill. Baste the fillets with the sauce and grill for 3 to 4 minutes on each side. Baste often.
While the fillets are cooking, add the bouillon and spring onion to the couscous in a bowl. Add enough boiling water to just cover the couscous. Then cover the bowl with a lid to keep warm.
Heat a skillet and sauté the zucchini, adding a little of the sauce mixture near the end of cooking.
When the fillets are cooked, arrange them on a plate with the couscous and zucchini. Spoon a little of the leftover sauce over the fillet and couscous. Serve.