1/3 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more as needed
1 1/2 cups couscous (don’t use pearl or Israeli couscous)
2 cups water
1/4 teaspoon salt
1 cup peperoncini (about 5 ounces from a jar of pickled peperoncini), stemmed and sliced into thin rings, plus 3 tablespoons brine
2 cloves garlic, minced
8 ounces cherry or grape tomatoes, halved
1/2 cup fresh parsley leaves
8 ounces smoked salmon (skin and pin bones removed) or canned tuna, drained and flaked
Lemon or lime wedges, for serving
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.
Prepare the dressing: While the couscous cools, in a large serving bowl, whisk together the remaining 1/3 cup of oil, peperoncini brine and garlic until combined. Transfer the couscous to the bowl with the dressing and toss to combine. Refrigerate the dressed couscous to cool it for about 10 minutes.
Add the tomatoes, parsley and peperoncini to the couscous and toss gently to combine. Season to taste with salt and pepper and drizzle with extra oil, if needed.
On a small plate, flake the fish into bite-size pieces.
Top the salad with the fish and serve family-style, or divide the couscous among individual plates and top with the fish. Serve with lemon or lime wedges.