Oregano Salmon with Couscous-Feta Salad

While couscous cooks, wash and dry produce. Zest and halve lemon. Trim and dice cucumber into ¼-inch pieces. Dice tomato into ¼-inch pieces.

Once couscous is done, drain any excess water. Transfer couscous to a medium bowl. Add a squeeze of lemon juice (big squeeze for 4 servings); stir to combine. Refrigerate until ready to use in Step 5.

Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave until plump, 15-30 seconds; set aside.

Pat chicken* dry with paper towels. Season all over with oregano, garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Transfer to a cutting board.

While chicken cooks, in a large bowl, combine spinach, lemon zest, cucumber, tomato, feta, raisins (draining first), a large drizzle of olive oil, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.

Transfer lemony couscous to bowl with spinach mixture. Toss to combine.