Boil the kettle for your hot water.

Take the two salmon fillets and place on a large sheet of tin foil. Add a large knob of butter, then fold the tin foil to make a loose parcel.

Place the parcels onto a baking tray and place in the oven at Gas 6 / 200º for about 20mins.

Add 1 cup of Couscous to a heat proof bowl. Pour out 1 cup of chot water and stir in the stock cube. Add to the couscous and stir in. Cover with a lid or cling film and leave to swell. When the couscous has swelled, break up with a fork.

When the salmon is cooked and the couscous is done serve onto warmed plates.

Splash the sweet Chilli sauce over the top.