Preheat the oven to 180'C.
Boil the water with a pinch of salt and a dash of olive oil. Place the couscous in a bowl and pour over the boiling water. Cover the bowl with cling film.
Peel, seed and dice the tomatoes. Place in a bowl and season with salt. Thinly slice the spring onions and add to the tomatoes. Remove the stalks from the herbs and chop the leaves finely. Zest and juice lemons. Peel and finely chop the garlic.
Mix the lemon juice with a pinch of salt, the chopped garlic and a tablespoon of olive oil. Mix well and then add to the tomatoes. Mix this with the couscous and chopped herbs and season if necessary.
Cut the fish pieces into 3cm cubes and season with Maldon sea salt, piment d'Espelette and olive oil. Thread the fish cubes onto skewers, alternating the cod with the salmon and leaving space between the cubes. Heat a frying pan or griddle until hot and cook the fish for 1 minute on each side. If necessary, transfer to a baking tray and finish cooking the fish in the oven.
To serve, place 6 stainless steel rings onto flat plates. Fill with the cous cous and place the fish skewers on top.
«If you have time, prepare the marinade in advance to give it extra flavour.»
A tomato, mint and parsley cous cous salad topped with skewers of grilled salmon and cod.