For the Tzatziki

Gather the grated cucumber together and place in a paper towel, press the water out of the cucumber and place it in a medium-sized bowl.

Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well.

Cover and refrigerate for 30 minutes or up to 3 days.

For the Couscous

Fill a large saucepan with water and bring to a boil. While waiting for the water to boil, heat a medium skillet over medium-low heat and add the couscous. Toast the couscous, stirring frequently and keeping a watchful eye to prevent burning, toasting for about 7 minutes or until golden brown. Once the water is boiling, salt the water generously and add the couscous, cooking until tender; about 7 minutes. Drain the couscous and add to a large bowl and set aside.

In a small bowl, add the olive oil, lemon zest, lemon juice, ½ teaspoon kosher salt, and freshly ground black pepper to a bowl and whisk to emulsify.

Dress the couscous with half of the lemon vinaigrette, setting aside the rest. Stir well and then add the mint and pistachios, and stir again. Set aside or chill in the refrigerator until you’re ready to assemble your bowls.

For the Salmon

Preheat the oven to 425°F. Line a sheet pan with foil or parchment paper. Place the salmon filets skin-side down on a sheet pan and pat the top of the fish with a paper towel. Brush the salmon with the olive oil, then sprinkle with salt, oregano, and pepper, and top with lemon slices. Bake until the salmon is cooked through, about 12-15 minutes.

To Assemble the Bowls

Toss the leafy greens in a spoon or two of the lemony vinaigrette. This will be the base of your bowls. Add a ¼ to ½ scoop of couscous. Add your veg. Place the cucumber, peppers, and artichokes in areas on the outer part of the bowl. Add the finishing touches. Drizzle with the rest of the vinaigrette. I like to sprinkle some capers on top, then give a good squeeze of lemon juice and freshly ground black pepper before serving.