Air-Fried Salmon & Veggie Couscous

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Spread peppers, onion wedges, and chickpeas on the baking sheet.

3. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until crispy and slightly charred.

4. Cook couscous in chicken broth according to package instructions. For extra flavor, toast couscous in a drizzle of olive oil before adding broth.

5. In a small jar or bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, honey, oregano, salt, and pepper to make the vinaigrette.

6. Combine cooked couscous, roasted vegetables, chickpeas, crumbled feta, and chopped dill in a large bowl. Toss with vinaigrette.

7. Preheat air fryer to 390°F or oven to 400°F.

8. Toss salmon pieces with olive oil, paprika, cumin, onion powder, garlic powder, salt, and pepper in a bowl until evenly coated.

9. Arrange on the air fryer basket or a parchment-lined baking sheet.

10. Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.