1 Put couscous in a large bowl, pour over the hot vegetable stock and let soak for about 10 minutes. Loosen with a fork.
2 Meanwhile heat oil in a pan. Cook salmon fillets over medium heat about 10 minutes, turning once.
3 Meanwhile, drain corn in a colander. Rinse peppers, trim, free of seeds and ribs and cut into cubes. Squeeze lime. Rinse mint, shake dry and chop finely.
4 Brush cooked salmon fillets with honey and keep warm in a preheated oven at 80°C (approximately 175°F; or fan 60°C, approximately 140°F, gas mark 1).
5 Sauté diced peppers in the drippings briefly over medium heat. Add corn and heat while stirring. Season with 1 tablespoon lime juice and mix with couscous and mint, season with salt and pepper.
6 Rinse parsley and lettuce leaves and shake dry. Serve on plates together with couscous and salmon.