Step 1

Tossing the cooked couscous with the dressing while it's still warm helps it absorb the dressing as it cools in the refrigerator.

Step 2

Bring 2 cups water to boil in medium saucepan. Remove pot from heat, then stir in couscous and salt. Cover and let sit for 10 minutes. Fluff couscous with fork.

Step 3

Whisk oil, brine, and garlic together in large bowl. Transfer couscous to bowl with dressing and toss to combine. Let sit until cooled completely, about 20 minutes.

Step 4

Add cherry tomatoes, parsley, scallions, and pepperoncini rings to cooled couscous and gently toss to combine. Season with salt, pepper, and extra olive oil to taste. Divide salad among individual serving dishes and top with smoked trout. Serve with lemon wedges.