Rub little salt and pepper on both the side of the salmon fillet and leave it aside for 15 minutes.
If you are using zucchini and green onion, then rub little salt and pepper on zucchini slices. As the green onion, I sliced it in half the lower white part to grill and finely chopped the green area to cook with the pearl couscous.
To prepare the couscous, melt the butter and add the garlic. Stir for a minute the add the couscous. Stir the couscous in the butter until the color changes to mild golden color. Then add the finely chopped green onion and the vegetable stock or water. The vegetable stock I used had saltin it. You will have to add salt to taste accordingly.
Bring it to boil and then let it simmer in medium heat until the water is absorbed, and the couscous is cooked. Layer the cooked couscous on a serving platter.
While the couscous cools down a little, heat the grill pan and brush the oil on it. Then layer the salmon fillets carefully and let it cook for 3 minutes on each side. Also grill the zucchini and sliced green onion along with the salmon.
Once done, layer the salmon and the grilled veggies on the couscous.
To prepare the creamy dill sauce, just blend the yogurt, dill, salt, sugar and cumin powder.
Drizzle the creamy dill sauce on top of salmon and serve right away!