Preheat the oven to 190C Fan and line a baking sheet with non-stick baking paper.

Place the salmon fillets (skin side down) on the baking sheet and spread each one with a dollop of pesto. Roast in the oven for about 8-10 minutes - or until they give way and begin to flake when nudged with a knife.

Meanwhile, prepare the giant couscous: tip the giant couscous into a medium-sized saucepan and pour over boiling water. Crumble in ½ a stock cube and stir to dissolve. Place over a medium heat and boil for 6-8 minutes until just tender. Drain well and tip into a bowl.

For the tomatoes: add the olive oil to a medium-sized saucepan and place over a gentle heat. Add the cherry tomatoes (don’t worry about slicing) and season well with salt and freshly ground black pepper. Allow to bubble away for a few minutes, swirling the pan every now and then to stop them from catching and burning. 

When the tomatoes start to soften, gently squash them down with the back of a wooden spoon - you want them to release their juices and mix with the olive oil to become the most delicious ‘dressing’ for the couscous. Add the garlic and cook for another minute or so, stirring often.

Pour the tomatoes into the drained couscous. Add the sliced basil and mix well. Taste and adjust the seasoning - remember we will be scattering over feta before serving which is naturally quite salty.

To serve: scoop the couscous onto two plates, top with the salmon and scatter over the crumbled feta. Drizzle with more pesto, if wished, and garnish with fresh basil leaves. Enjoy!