Ingredients

• 1 1/2 pounds salmon fillet
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1 1/2 cups quick cooking couscous
• 2 cups boiling water
• 3 tablespoons extra-virgin olive oil
• 1 lemon, juiced
• Sea salt and freshly ground black pepper
• 1 pint cherry tomatoes, cut in 1/2
• 1 cucumber, sliced thin
• 4 scallions, sliced thin
• 1/2 cup fresh watercress leaves
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh dill
• 3 tablespoons creme fraiche
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill
• 1/2 cup fresh watercress leaves
• Sea salt and freshly ground black pepper
• Lavash bread, to serve

Instructions

1. Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool.
2. Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients.
3. Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning.
4. Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap.