This is a doddle to make - everything goes into the oven and the couscous is ready in minutes. And it's perfect way to use all those Mediterranean vegetables that are now in season.
Preheat the oven to 210C (425F/gas mark 7)
Cut the onion in half and each half into 8 wedges. Dice the aubergine and peppers into 2.5cm (1”) squares and toss the lot into a roasting tin. Drizzle with 2 – 3 tbps of the olive oil, season well and roast on the middle shelf of the oven for 20 – 25 minutes or until tender. Check them from time to time and flip over if beginning to brown too much. Lay the salmon fillets in a baking tray, skin side uppermost, make 2 slashes through the skin, brush with 1 tbsp of the olive oil then season well with salt and pepper. Sprinkle with some sprigs of a herb and roast on the top shelf of the oven for 12 – 15 minutes or until just cooked.
Stir the remaining olive oil into the couscous. Tip into a saucepan with the stock, bring to the boil and stir in the mustard and kidney beans, season well, then remove from the heat and leave to stand for 3 minutes.
To serve, jumble the cooked vegetables into the couscous and pile onto a serving dish, arrange the salmon fillets on top and spoon over any cooking juices. Serve hot, warm or cold with a good glass of chilled Australian Chardonnay.
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