2 c cooked couscous prepared per package instructions*
1/2 c diced tomatoes
1/2 c diced fresh fennel root
1 tsp grated orange zest
1/4 c white wine vinegar
1/2 c olive oil
1/4 c chopped green onion
Salt and pepper
Combine all ingredients in a bowl and chill overnight.
Serve as an accompaniment to cold poached salmon, halibut, scallops or calamari steaks as well as cold broiled swordfish steak.
*To enhance the couscous, when cooking it add 1 Tbsp of chopped garlic and 1/4 tsp saffron to the liquid. Substitute water with chicken stock for fuller flavor.