Lemon-Grilled Salmon with Couscous

Method

Preheat the grill.
Cut the salmon into serving pieces, scrape the skin clean of scales, rinse and dry thoroughly.
Grate the lemon zest, and sprinkle grated lemon zest, salt, pepper, and sugar onto the salmon pieces.
Place them on a hot grill with the skin side down and cover with a lid if you have one.
Let it cook on the grill until it is slightly pink in the center, about 6 minutes.

Peel the cucumber, cut lengthwise, remove the seeds with a spoon, and grate it coarsely.
Sprinkle salt over the cucumber and let it rest for 15 minutes.
Drain the liquid and mix with strained plain yogurt and finely chopped coriander.
Season with salt and pepper to taste.

Bring vegetable broth to a boil with butter, add couscous, and cook according to package instructions.
Finely chop the onion and garlic, and cut the zucchini into approximately 1 cm cubes.
Heat rapeseed oil in a saucepan, add onion and garlic, and sauté for 2 minutes until the onion is soft.
Add zucchini and canned bell peppers, sauté for another 2 minutes.
Add the couscous, stir around, cover with a lid, and set aside for 5 minutes.
Taste with salt.