My favorite lunches lately

Slide one: Lemon garlic herb warm couscous salad, boiled egg, avocado, sweet potato wedges, yogurt dill sauce
Slide two: same couscous salad with fresh tomatoes on top, air fryer salmon, avocado, and yogurt dill sauce. Delicious!

Couscous recipe:
1 cup pearl couscous
1.5 cup broth
Juice and zest of one lemon
1-3 cloves of garlic minced or grated
Handful of chopped herbs (I use cilantro and scallion but you can use anything you want)
Lots of fresh spinach
Healthy drizzle of olive oil
Salt and pepper to taste
Cherry tomatoes halved to taste
Crumbled feta optional

Bring broth to a boil, stir in couscous. Reduce heat to low, cover and simmer for about eight minutes. Stir in spinach, cover and cook two more minutes. Add lemon juice and zest, herbs, and olive oil and then top with tomatoes and feta if desired. Makes about three servings.

Yogurt dill sauce:
1/2 cup Greek yogurt
1 teaspoon dried dill (2 tsp if using fresh dill)
1 clove garlic grated or minced
1 tsp lemon juice
Pinch of salt and pepper

Mix all ingredients together, rubbing the dried dill between your fingers as you add it. Mix well and refrigerate for at least 10 minutes to let the flavors develop.

Salmon:

Preheat the air fryer to 390°. Season portions of salmon with olive oil, salt and pepper and any other seasonings you like. Place salmon in air fryer skin side down and cook for about ten to fifteen minutes, flipping halfway through.

Eggs:
Lower eggs into a pot of boiling water and cook for 6.5 minutes. Remove with a slotted spoon and place into a bowl of ice water for about three minutes, then crack, peel, and serve.

Garlic herb sweet potato wedges are from Whole Foods, I reheated them in th air fryer at 350°. They are especially delicious with the yogurt sauce!