Poached salmon, almond and grapefruit couscous

This is a healthy and light meal and you can serve the salmon straight from the poaching liquor or at room temperature. Poach the salmon in a saucepan wide and deep enough to hold the pieces in one layer. Ideally, it should be at least 8cm (3in.) deep. The couscous can also be served with a variety of other fish or meats, or topped with grilled (broiled) vegetables, salad leaves and toasted mixed seeds and nuts. Never use boiling water to soak your couscous – it makes it clump together.