Pink Fish and Grain Salad
Steam or poach the salmon fillet for 5-8 minutes until cooked through. Cool and then flake the fish with a fork carefully checking for any bones.
Put the couscous into a bowl. Heat the stock to just boiling and then pour it over the couscous. Cover and leave for 10 minutes.
Fluff up the couscous with a fork. Add the salmon flakes, cucumber, and avocado.
Mix together the yogurt, oil and lemon juice and pour over the salad. Gently mix everything together and serve.