I came up with this tonight while simultaneously craving pearl couscous, tabbouleh, and salmon. The end result was pretty yummy, so I'm documenting it here for safekeeping! We enjoyed it at room temp, but I imagine it would be good after a day in the fridge as well. Served with a nice green salad and extra feta on top this was a lovely summer meal. Cooking time does not include time to make couscous. I used 5-minute whole wheat Israeli couscous, which worked out great for a quick, easy recipe.