Tagine with salmon and couscous

Spoon the flesh out of the lemon and cut the whole skin into thin strips. Cut the onion into thin slices and the garlic into slices.

Melt the butter in a frying pan and fry the onions with garlic, lemon peels, ground coriander and to taste pepper for about 15 min. On as low a fire as possible until the wedges are soft.

Spoon the broad beans, peas, sugarsnaps and 1/2 tsp salt through the onions. Sprinkle the water over the vegetables. Place the lid on the pan and simmer the vegetables for approx. 8 minutes.

Finely chop the parsley. Mix the salmon with the parsley. Put the salmon on vegetables. Cook the dish without the lid for another 5 minutes, until the salmon is just done.

Meanwhile, bring the oil to the boil in a pan with water. Stir in the couscous from the heat. Cover the pan and leave the couscous for 5 minutes. Put the pan with couscous on a low heat and let the couscous warm up again with stirring.

Spoon the couscous into a large bowl and scoop the salmon with vegetables and moisture in the middle of the couscous. Serve immediately.