Peel and cut the tomatoes, cucumber and onions into 1xm cubed pieces and place in a salad bowl.
Wash, dry and chop the herbs and add to the salad bowl.
Pour over the olive oil and sprinkle with lemon, freshly squeezed.
Add a pinch of salt and mix together.
Put the couscous in a bowl, pour some water to the top of the couscous, stir and leave for a few minutes until light and fluffy.
Mix the couscous with the salad bowl, cover the bowl and put in the fridge for two hours.
Serve with the smoked Norwegian salmon placed on top of the couscous mix.