Israeli Couscous Salmon Salad with Lemon Dill Dressing

INGREDIENTS

2 cups

low sodium chicken broth

1/2

teaspoon kosher salt

1 1/3

cups uncooked Israeli couscous

6- ounce skinless salmon fillets

kosher salt and freshly ground black pepper

ounces watercress or baby arugula (about 6 cups)

1 cup

cherry or grape tomatoes (halved or quartered, if larger)

cup crumbled Feta cheese

1/4

cup chopped fresh dill

recipe Lemon Dill Dressing