Mediterranean Salmon Bowls

For the tzatziki

• ½ English cucumber , grated on the large side of a box grater (about 1 cup)
• 1 cup plain greek yogurt , (I use 2%)
• 1 medium-sized clove of garlic , grated, or minced (about ½ teaspoon)
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh dill , minced
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the couscous

• 1 cup pearl couscous
• kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• freshly ground black pepper
• ½ cup fresh mint leaves , coarsely chopped
• ⅓ cup roasted, salted pistachios , chopped

For the salmon

• 1 pound salmon , sliced into four 4-ounce portions
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon dried oregano
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 lemon ,thinly sliced

For assembling the bowls

• 1 cup marinated artichokes , from a jar, drained and divided
• 1 cup roasted red peppers , from a jar, drained and divided
• 1 English cucumber , chopped into 1-inch cubes
• 1 cup Tzatziki sauce
• couscous
• salmon
• leafy greens , (such as baby kale, arugula, and/or spinach)
• capers , drained