Grilled Salmon with Beurre Blanc (Butter and Wine Sauce) with Israeli Couscous with Dried Fruit and Toasted Pistachios

Ingredients

• 1 cup dry white wine
  
• 1/3 cup white wine vinegar
  
• 1 shallot, minced
  
• 16 tablespoons cold unsalted butter, cut into sixteen 1 tablespoon size pieces
  
• salt and pepper, to season
  
• six 4 ounce salmon fillets, pin bones removed