500ml hot chicken stock
300g asparagus, trimmed of woody part of stem, cut in half
4 lightly smoked salmon fillets
3 garlic cloves, crushed
2 tbsp capers, rinsed
50g fresh mint
grated zest and juice of 1 lemon
pinch of caster sugar
6 tbsp olive oil
10 spring onions, thinly sliced
Place the stock in a pan, bring to a simmer, add the asparagus, cover and simmer for 2 minutes.
Add the couscous, stir, cover and leave off the heat for 10 minutes until all the liquid is absorbed.
Fry the salmon for about 4 minutes on skin side and turn over for 2 minutes. Allow to cool enough to handle and break into large flakes
Place the garlic, capers, mint, lemon zest and juice, sugar , olive oil in a food processor and chop until well blended.
Gently stir together the salmon, couscous, asparagus and salad onions, then ripple through the lemon and mint drizzle.
Divide between bowls and serve warm.