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Salmon and Couscous Salad with Cucumber-Feta Dressing
  • 3 (6-ounce) skin-on (or skinless) salmon fillets
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt and black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 limes, 1 halved and 1 zested and juiced
  • 1½ cups pearl couscous
  • 1½ cups baby arugula
  • 1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
  • ½ cup crumbled feta
  • ¼ packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
  • ¼ packed cup fresh mint leaves and tender stems, roughly chopped
  • 1 Persian cucumber, diced into ½-inch pieces (about ¾ cup)
  • 2 scallions, light green and white parts sliced
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