Bring the vegetable stock to a boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for 7-10 minutes or follow the package instruction.

Meanwhile, In a sauté pan, over medium heat, add the oil and place the filet of salmon in the pan.

Sear for 2 minutes or so on one side. Flip the salmon once, and add the mushroom. Season with salt and pepper and cook for a further 2 minutes. Stiring the mushroom to colour. Once the salmon p[ieces are cooked through or to your liking, add the peas.

Cook for a further minute or so just to warm up the peas. Remove from the heat and let it settle aside.

Once the liquid with the couscous has been fully incorporated, fluff the couscous with a fork.

Add the sauteed mushroom and peas. Keep the salmon pieces to serve on top.

Add enough yogurt Irish Yogurt Clonakilty and stir to combine and create a creamy yet fresh, well balanced texture ‘couscous risotto’

Check the seasoning and add extra salt and pepper if required.

Transfer to a serving bowl and place the seared salmon.

Add a dollop extra of Whole milk Irish Yogurts Clonakilty and enjoy immediately.