Poke bowl with chickpea and cous cous base

Cut the previously frozen salmon into squares. Marinate it with 3 tablespoons of soy sauce, 1 tablespoon of lemon juice, 1 tablespoon of sesame oil and grated ginger. I left it for 30 minutes in the refrigerator.

Bring water to boil and add the couscous for 3 minutes. Also, make the edamame if they are frozen and the chickpeas if you don't have them boiled.

To plate . Place the chickpeas, cous cous and salmon in the bowl on one side. Top with thinly sliced cucumber and radish, avocado, edamame and carrot slices made with the peeler. Garnish with black sesame seeds. To dress, pour the leftover sauce from the salmon marinade on top. And enjoy!