Greek-Style Salmon Bowls with Bone Broth Couscous, Zucchini Chips, and Homemade Tzatziki

1. Add olive oil to a medium pot and add the couscous. Lightly toast, then pour in the broth. Add the butter and salt, stir, and bring to a boil. Lower the heat and simmer until tender, adding more broth if needed.
2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the zucchini with olive oil, Italian seasoning, salt, and pepper, then arrange on the pan. I like to use a raised rack so all sides cook evenly. Sprinkle with Parmesan if desired and bake for about 15 minutes, or until lightly golden.
3. In a bowl or directly in the air fryer basket, coat the salmon with olive oil and lemon juice, then season evenly. Air fry at 375°F for 10–12 minutes or until your desired doneness.
4. Mix together the yogurt, cucumber, garlic, lemon juice, olive oil, vinegar, dill, salt, and pepper. Chill until ready to serve. Then enjoy all together!