In a small saucepan, bring stock, cumin, orange zest and juice to the boil. Remove from heat and stir in couscous. Cover and set aside to cook.
Meanwhile, cook John West Salmon following panfry pack directions.
Once all liquid has been absorbed from couscous, fluff with a fork and mix with currants, pine nuts and coriander. Serve immediately with John West Salmon and natural yoghurt.