Salmon with Fragrant Couscous

To make concentrate:

• Boil 1 1/2 cups water and add 5 Tetley Twists Passionfruit with a Twist of Hibiscus tea bags.
• Leave to steep for  7 minutes, then taste. It should be a strong concentrate.

Salmon preparation:

• Mix ½ cup tea concentrate with 2 tablespoons chopped coriander.
• Pour over salmon fillets to marinate. 
• Cover and refrigerate for minimum of 1 hour.

To make couscous:

• In a saucepan placed over low heat, sauté slivered almonds, shallots and thyme in 1 tablespoon olive oil until golden (2-3 minutes).
• Add sea salt, orange juice and 1 cup Tetley tea concentrate and bring to a boil.
• Remove from the heat. Add couscous and cover tightly.
• Let stand for 10 minutes or until liquid is absorbed.
• Stir gently with a fork to separate grains and fluff couscous.
• Stir in coriander, orange zest, 1 teaspoon butter, sea salt and pepper.
• Cover until ready to serve. 

To cook salmon:

• Heat 2 tablespoons olive oil in a frying pan until very hot.
• Lift salmon from the marinade, adding to the hot pan.
• Cook 2 minutes, gently turn and cook further 2-3 minutes until still pink in the middle.

Assembly:

• Toss rocket in a little olive oil, place a handful on each plate.
• Spoon the couscous in the middle of the rocket, top with the salmon fillet.
• Sprinkle with a little of the chopped coriander, add 2 lime wedges to the side and serve.

Tetley Tips:

• Couscous can be made ahead and reheated in the microwave. 
• Salmon should still be pink in the middle; make sure to not overcook it.