Israeli couscous salmon salad

1. Preheat oven to 450F. Line a sheet pan with foil and spray lightly with cooking spray.

2. In a med pot bring chicken broth and 1/2 tsp salt to a boil. Add the couscous and reduce the heat to med-low. Cover and cook until couscous is just tender, 8-10 mins.

3. Drain the couscous in a fine sieve. Drizzle lightly with olive oil and stir with a fork to prevent clumping. Set aside.

4. While couscous is cooking, prepare salmon. Place salmon fillets on prepared pan spaced 1 inch apart. Season both sides lightly with salt and pepper. Drizzle 1 tsp of the Lemon Dill Dressing on each fillet. Spread with the back of a spoon to coat the top surfaces.

5. Bake for 6-10 mins until salmon is slightly firm to the touch and the internal temp of the salmon reaches 125-135F. Remove from oven and let sit for 2 mins (the temp will rise bit during resting).

6. Flake salmon into large chunks with two forks. Drizzle flaked salmon with 1-2 tbsp of the Lemon Dill Dressing and toss gently to coat.

7. To assemble salad, combine watercress, arugula or spinach with the Israeli couscous in a large bowl. Drizzle with 2 tbsp of the Lemon Dill Dressing.
Turn out couscous mixture onto a large serving platter or individual plates. Top with flaked salmon, tomatoes and feta. Drizzle with a bit more dressing and sprinkle generously with fresh dill.