1. Place water, 1 Tbsp olive oil and a pinch of salt in a small pot, set over medium-high heat and bring to a boil. Stir in couscous, cover, turn off the heat, and let stand 5 minutes. Fluff couscous with a fork, spread out on a plate, and let cool to room temperature.

2. Combine 1/3 cup oil, zest, juice, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika, 1/8 tsp cayenne and garlic in a salad bowl. Add couscous, tomato, cucumber, parsley and mint, season with salt and pepper, and toss to combine. Cover and refrigerate salad until needed. It can be made many hours in advance.

3. Preheat a barbecue or indoor grill to medium-high. Combine 2 Tbsp oil, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp paprika and 1/8 tsp cayenne in a small bowl. Brush this mixture on each piece of salmon, and then season with salt and pepper. Oil the bars of your grill. Set on salmon, skin-side-up. Cook 4 to 5 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Grill 1 or 2 minutes on the skin side, or until the fish is just cooked through. Plate fish, serve with tzatziki and couscous tabbouleh, garnish with lemon slices and parsley sprigs, if using, and serve

Note: Couscous is available in the aisle other grains, such as rice, are sold. One medium to large lemon should yield the zest and juice needed here. Tubs of tzatziki are sold in our Deli Department.