Sumac & Pomegranate Salmon with Courgette and Tomato & Chilli Couscous - Ainsley Harriott

Ingredients

• 2 x salmon fillets, skin on
• 2 tsp olive oil
• 1 tsp pomegranate molasses, plus extra for drizzling
• sumac
• 2 courgettes, trimmed and cut into long strips with a peeler
• extra virgin olive oil, for drizzling
• drizzle of runny honey (optional)
• ½ lemon, for squeezing
• pinch of chilli flakes
• 1 tbsp chopped fresh mint leaves, plus extra to serve
• 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
• pomegranate seeds, to garnish (optional)