2 Persian cucumbers, halved lengthwise and then cut crosswise into ⅛"-thick pieces
½ cup diced red onion
¼ cup chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons capers, rinsed and drained
Instructions
In a medium sauce pan, bring water to a boil. Add couscous and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 10 minutes. Transfer couscous to a large bowl and immediately add 1 tablespoon olive oil; toss to combine.
Sprinkle both sides of fish with ¼ teaspoon salt and ¼ teaspoon pepper. In a large fry pan, heat 1 tablespoon olive oil over high heat. Add fish, skin side down, and cook for 2 minutes. Reduce heat to medium and cook for 4 minutes. Flip fillets and cook for 2 minutes. Transfer fish to a cutting board. When cool enough to handle, peel off skin and discard. Gently break fillets into small chunks.
Add fish, tomatoes, cucumbers, onion, parsley, red wine vinegar, remaining 2 tablespoons olive oil, capers, remaining ¾ teaspoon salt and remaining ¼ teaspoon pepper to bowl with cooked couscous; toss gently to combine and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/israeli-couscous-salad-with-salmon/