Heat a drizzle of oil in a medium pot over medium-high heat. Add couscous and a big pinch of salt; cook, stirring constantly, until lightly toasted, 1-2 minutes.

Stir in 1 cups water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.

While couscous cooks, wash and dry produce.

Quarter tomatoes. Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Finely chop parsley; reserve 1 tsp (2 tsp for 4 servings) for Step 5. Zest and quarter lemon.

In a medium bowl, combine tomatoes, cucumber, half the garlic, remaining parsley, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.

Set aside, stirring occasionally, until ready to serve.

Pat salmon* dry with paper towels; season with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5-7 minutes.

Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate.

While salmon cooks, in a small bowl, combine yogurt, reserved parsley, remaining garlic, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.

Once couscous is finished, stir in a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like. Taste and season with additional lemon juice, salt, and pepper if desired.

Divide couscous and cucumber-tomato salad between plates. Top with salmon. Drizzle with herby yogurt and serve.