Pearl couscous with grilled salmon, marinated fennel and sour cream dressing

Preparation

1. Wash and grate the zest of the lemon. Mix half of it with the olive oil and a pinch of salt and pepper. Brush the salmon with this mixture. Allow to marinate for a while in the fridge.
2. Cut the fennel into very thin slices using a mandolin. Keep the green fennel tops for decoration. Squeeze the juice of the lemon and mix with the good olive oil, salt and pepper. Allow the fennel slices to marinate in this. Slice the cucumbers.
3. Bring a pot of salted water to the boil and add the pearl couscous (tip: calculate 1 litre of water per 100 g of couscous). Cook for 7 minutes. Place a sieve in a colander and drain the pearl couscous. Rinse with cold water.
4. Heat a grill pan and cook the salmon fillet for 3–4 minutes on each side, so that it is still a slightly dark pink in the centre. Scoop out of the pan and allow to cool.
5. Finely chop the shallot. Chop the herbs. Mix with the sour cream and the rest of the lemon zest. Taste and, if you wish, season further with the marinade liquid from the fennel.
6. Mix the cooled pearl couscous with the marinated fennel and cucumber slices. Using your hands, break the salmon fillet into bite-sized chunks and spread over the couscous. Drizzle with the dressing and sprinkle with the fennel tops.