Pre-heat the oven to Gas 4, 180°C, fan 160°C
Wash and chop peppers, onion and courgette into small chunks. Season with extra virgin olive oil, salt and pepper and add mint leaves. Place in a baking tray and cook in the oven for 30-40 min.
On a square of foil on a baking sheet, place salmon and season in order with salt, pepper and the piri piri herbs. Finish with a drizzle of extra virgin olive oil lightly covering the full surface of the fillet.
Wrap the foil into a parcel and place the baking sheet in the oven. Cook for 20 minutes.
Place dry couscous in a bowl and add 2 measures of water, a pinch of salt, a sprinkle of oil and the olives. Stir well then cover with a lid and leave for 20 minutes. In a small, hot frying pan carefully toast the pine nuts. Make sure you keep the pan moving to avoid the pine nuts burning.
When veggies ready, stir into the couscous, together with the roasted pinenuts and shredded fresh mint leaves. Mix all together and sprinkle with extra virgin olive oil if needed.
Serve the salmon on a plate and add the veggie couscous all around it.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.