1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the couscous in a large heatproof bowl and pour over the stock. Cover and leave for 5 minutes until all the stock has been absorbed.

2

Meanwhile, heat the oil in a frying pan. Add the spring onions and garam masala and stir-fry for 2-3 minutes, adding a splash of water to the pan if the spring onions start to stick or burn.

3

Fluff up the grains of couscous with a fork, then add the onion mixture, lemon and orange zest and chopped parsley to the bowl. Season with salt and pepper and set aside to cool.

4

Line a large baking sheet with kitchen foil. Put the salmon on top, skin-side down. Pick over with tweezers to remove any bones, then spoon the cooled couscous mixture over the top. Press down with the back of a spoon or with clean hands to completely cover the flesh. Cover with another large piece of kitchen foil, tucking it under the baking sheet. Roast for 35-40 minutes until the salmon is cooked through and the couscous is crisp and golden.

5

Remove the foil and carefully transfer the salmon to a large serving platter. Scatter over the pomegranate seeds and extra parsley and serve with the green salad.