2) In a large salad bowl, mix together the red onion and vinegar. Peel the oranges with a sharp, serrated knife, removing all the pith. Slice into segments, removing all the membrane. Add to the salad bowl with the sultanas or raisins, then leave to marinate for about 10 minutes.
3) Meanwhile, put the couscous into a heatproof bowl and add the hot stock and reserved salmon liquid. Soak for 12 to 15 minutes, until the liquid has been absorbed. Fluff up with a fork to separate the grains.
4) Stir the ground cinnamon or allspice through the couscous, then add the cucumber, pomegranate seeds, apricots, mixed salad leaves and mint. Season, then gently mix in the salmon chunks and the red onion and orange salad.
Cook's Tip: Use fresh apricots instead of dried ones, if you like.