• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot, zucchini and capsicum into bite-sized chunks. 
• Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt
and pepper and toss to coat. Roast until tender, 20-25 minutes.
• While the veggies are roasting, pick and roughly chop mint leaves.
• To a small bowl, add Greek-style yoghurt and fetta cubes and mash to 
combine. Season to taste with salt and pepper.

• In a medium bowl, combine the honey, water(for the glaze) and half the 
mint. Season to taste.
• In a medium saucepan, add the water (for the couscous) and bring to the 
boil. Add Middle Eastern seasoning and cook until fragrant, 1 minute.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. Add a drizzle of vinegar and 
olive oil and fluff up with a fork. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat 
salmon dry with paper towel, then season both sides.
• Cook salmon, skin-side down first, until just cooked through, 2-4 minutes
each side. Turn salmon skin-side down again and spoon over the 
honey-mint glaze until completely coated. Remove from the heat. 

• Divide spiced couscous and veggie toss between bowls.
• Top with honey-glazed salmon and spoon over any remaining glaze from 
the pan.
• Garnish with remaining mint and dollop over fetta yoghurt to serve. Enjoy!