140g green beans, trimmed and each cut into 3 pieces
½ head of broccoli, cut into small florets
1 tbsp olive oil
Heat oven to 190C/170C fan/gas 5 and boil the kettle. Whizz together the basil, 150g of coconut yogurt, the juice from 1 lime and some seasoning in a small food processor. Put the salmon fillets, skin-side down, on a baking tray lined with foil. Top each fillet with the basil dressing, then sprinkle over the nigella seeds. Bake in the oven for 10-12 mins until cooked through.
Meanwhile, put the couscous in a large bowl and stir in the turmeric, cumin and some seasoning. Pour over boiling water to just cover the couscous, cover with cling film and leave to sit for 10 mins. Meanwhile, put a pan of water on to boil, add the beans and broccoli, and simmer for 3 mins until they are just cooked. Mix together the remaining 50g yogurt with the olive oil and seasoning. Fluff the couscous up with a fork and stir in the yogurt, then the drained broccoli and beans. Serve the salmon with the couscous and lime wedges on the side.