Israeli couscous (also called pearl couscous)
small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
English cucumber, halved lengthwise and thinly sliced
small shallot, thinly sliced
fresh lemon juice
kosher salt and black pepper
6-ounce pieces skinless salmon fillet
- Cook the couscous according to the package directions; rinse to cool.
- Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
- Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad.