INGREDIENTS
1/2
bunch Basil
1
Bay leaf
200 g
Cherry tomatoes
1
Chilli, fresh red
1
Lemon
2
Red onions
300 g
Couscous
1
Red pepper
1
Tesapoon fennel seeds
1
Olive oil
1
Olive oil, extra virgin
4 tbsp
Yoghurt, natural
4
X 100 g salmon fillets, skin on, scaled, pin-boned, from sustainable sources