Quick Salmon & Couscous with Cilantro Vinaigrette

 

1 (10-ounce) box plain couscous (1 1/2 cups)

1 (10-ounce) salmon fillet, skin removed and cut in 2 pieces

1/2 tsp. sumac

Salt and pepper

3 T. olive oil

1/4 C. cilantro, chopped

2 scallions, thinly sliced

2 T. lemon juice

 

Cook couscous according to package directions. Season salmon with sumac, salt, and pepper. Heat 1 T. oil in a nonstick pan over medium high heat. Add salmon and cook 3 to 4 minutes on each side. Combine cilantro, scallions, lemon juice, and remaining 2 T. olive oil. Season with salt and pepper to taste. Serve salmon over couscous, drizzled with vinaigrette.