Salmon Couscous Salad with Feta Dressing

In a medium saucepan, bring water, olive oil, and salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Fluff with a fork to separate grains and break up any clumps. Transfer to a large bowl to cool slightly.

You can cook the salmon two ways: under the grill or on the stove. How to grill: preheat the grill with the rack 6 inches from the heat. Place the fillet, skin-side down, on a foil-lined baking sheet. Brush with olive oil and season with za'atar and salt. Grill to desired doneness, about 8 to 10 minutes. How to sauté: heat 1 to 2 tablespoons olive oil in a skillet over medium-high heat. Rub the salmon with olive oil and season with za'atar and salt. Place the salmon, skin-side down, in the pan and cook about 3 minutes, until the flesh is opaque at the edges. Carefully flip (usually with a fish spatula), turn off the heat, and cook another 3 minutes, or until fully cooked. Once cooked, let rest about 5 minutes before flaking into pieces with a fork.

In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until blended. Stir in the feta cheese.

To the bowl of cooled couscous, add cucumber, parsley, dill, and red onion; toss to combine. Fold in the salmon and drizzle with the dressing; gently stir to combine. Garnish with extra crumbled feta and/or herbs, if desired.