Salmon with Lemon Mayonnaise & Basil

• Heat a drizzle of olive oil in a pot or saucepan over medium heat.
• Fry the chili pepper with the giant couscous and basil stems for 1 minute, then pour in the stock and cover with the lid.
• Reduce the heat to low and boil the giant couscous for 12 - 14 minutes.
• Remove the basil stems, then fluff through the grains with a fork and set aside.

• Slice the carrot and courgette into crescents.
• Slice the onion into half-rings.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the carrot for 2 minutes.
• Add the onion, the courgette and the thyme, then mix well and fry for 3 - 4 more minutes. Deglaze with the white wine vinegar.

Did you know... the courgette in this recipe contains vitamin C, a nutrient that contributes to the reduction of tiredness and fatigue.

• Pat the fish dry with kitchen paper.
• Heat a drizzle of olive oil in another frying pan over medium-high heat.
• Fry the fish on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes. Season to taste with salt and pepper.
• Cut the lemon into 4 wedges and in a small bowl combine the mayonnaise with one lemon wedge per person.  

• Cut the lemon into wedges (see Tip). Finely chop the basil leaves.
• To the vegetables, add the giant couscous, the Sicilian-style herbs and half of the basil.
• Mix well to combine and drizzle with extra virgin olive oil as preferred.
• Season to taste with salt and pepper.

Tip: if you received regular mayonnaise instead of lemon, mix it with as much lemon juice as preferred.