Toasted couscous is the nutty base for this smoked fish and vegetable salad

In a medium skillet over medium-high heat, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring frequently, until the grains begin to brown, about 5 minutes. Add the water and salt; stir briefly to combine, cover, bring the water to a boil, then remove the pan from the heat. Let sit until the liquid is absorbed and the couscous is tender, about 7 minutes. Uncover and fluff the couscous with a fork.