Parmesan Couscous with Zucchini and Air Fryer Salmon
- 1 cup dry pearl couscous
- 4 skinless filets of salmon (about 3-4oz each)
- 1 lemon
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 2 medium zucchinis, cubed
- 3/4 cup grated Parmesan cheese
- to garnish: sliced basil and red pepper flakes
Place 1.5 cups of water in a medium pot over high heat and bring to a boil. Once water is boiling, add the couscous, stir, and reduce heat to medium-low simmer. Cook for 12-14 minutes or until couscous is fluffy and has tripled in volume, adding water if needed.
Meanwhile, place the salmon in a bowl and squeeze over the lemon. Season generously with salt and pepper, stir well to coat, and add to the air fryer in a single layer. Cook for 12-15 minutes (depending on thickness of salmon) until cooked through.
While salmon and couscous cook, heat the oil over medium-high heat. Once oil is shimmering, add the garlic, cook for 30 seconds or until fragrant, and then add the zucchini, stirring often, until zucchini is softened to your preference. Once couscous is done cooking, add to the zucchini along with the Parmesan cheese and remove from heat. Stir until combined.
Divide the couscous into bowls, top with salmon, and garnish with basil and red pepper flakes. Serve.