Prepare the couscous as per packet instructions or you can follow this method which works for me every single time.
For 1 cup couscous, use 1 ½ cups water. Bring the water to boil, season lightly with salt and add a drizzle of olive oil. When the water starts to boil, add the couscous, mix well and take off heat. Keep covered for 5 minutes. Open the lid and gently fluff the couscous using a fork. Transfer to a flat plate or container to cool the couscous faster or the ambient heat can overcook.
Once cooled, add all the veggies to the couscous and refrigerate till it’s time to serve.
Just before serving, add the lemon juice, parsley; season with salt and pepper.
To serve, spoon a portion of the salad on the plate, place a salmon fillet and drizzle with a little butter sauce on top. Tuck in!