Start the couscous. I use a rice cooker for mine, but a medium sized pot works just fine. Pour the water over the couscous, stir in the butter, and 1/2 tsp of salt. Bring it to a boil and then put a lid on it and turn the heat off. Once the water has been absorbed, fluff it with a fork and pour it into a salad bowl to cool.
Cube the salmon into 2 inch chunks. In a medium bowl, combine the garlic powder, paprika, red pepper flakes, honey, olive oil, and some salt and pepper. Coat the salmon in the spice mixture. Preheat the air fryer to 330F and air fry the salmon for about 7 minutes. You can also do this in a pan over high heat with some olive oil or avocado oil, if you don't have an air fryer. But why you don't have an air fryer, I will never know. Didn't we all buy an air fryer in 2020?
Sautee the chopped zucchini in a hot pan with some olive oil for five minutes until soft. Add it to the couscous along with the rest of the veggies and feta, and give it a good stir. Add the vinegar and olive oil and season to taste with salt and pepper. If it needs it, add another drizzle of olive oil.
For the yogurt sauce, squeeze the grated cucumber over the sink to drain some of the moisture out of it. Mix in the rest of the ingredients. *This sauce is amazing on any kind of fish, on pita with grilled chicken or lamb, as a dip for veggies.. I could go on. I always have some in my fridge.*
To serve, pile some couscous on a plate, top with the crispy salmon, and a dollop of yogurt sauce. Delightful.
