Cajun Salmon with Asparagus Couscous

2 salmon fillets
1 cup vegetable/fish stock
1 cup couscous
1 bunch asparagus
juice of 1 lemon
cajun spice mix
garlic (chopped)
olive oil

Serves 2. Boil 1 cup stock in a saucepan then turn off the heat. Add the couscous leave for a few minutes with the saucepan lid on. Separate the couscous grains with a fork. In the meantime, cut the asparagus into about 4 pieces and steam until tender. Cover the salmon fillets in cajun spices and grill on both sides until cooked through. Mix the chopped garlic with lemon juice and olive oil, add to the couscous with the cooked asparagus and serve with the salmon fillet.

NB: you could also put other vegetables such as red pepper or leeks instead of asparagus.