• Season the salmon with salt and pepper.
• Peel and coarsely chop the shallot.
• Coarsely chop the parsley leaves; discard any thick stems.

In a sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot, season with salt, and cook until soft and beginning to caramelize, about 3 minutes. Stir in the couscous and cook until lightly toasted, about 2 minutes. Add 1½ cups water and season with salt. Bring to a boil, reduce to a simmer, cover and cook until the liquid is absorbed and the couscous is tender, about 20 minutes. Remove from the heat and stir in the parsley. While the couscous cooks, prepare the tzatziki and cook the salmon.

• Cut the cucumbers into ¼-inch-thick half-moon slices. Sprinkle with salt and let stand at least 5 minutes to draw out excess water. Rinse with cold water and pat dry.
• Chop the garlic. Add a pinch of salt and, with the side of a knife, mash the garlic to make a coarse paste.
• Pick and chop the mint leaves; discard the stems.
• Zest the lemon. Juice half the lemon and cut the remaining half into wedges.

In a mixing bowl, combine the cucumbers with the garlic, mint, lemon zest and juice. Gently stir in the yogurt.

In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the salmon until it’s opaque and flaky, 3 to 5 minutes per side.

Transfer the salmon to individual plates and serve with the couscous. Top with the tzatziki and sprinkle with the sumac.