Mediterranean Za'atar Crusted Salmon with Roasted Chickpea & Charred Tomato Couscous

Ingredients

• 2 fillets wild-caught salmon fillets, 5 oz each, skin-on, patted dry
• 3 tbsp za'atar spice blend, sumac, thyme, sesame seeds
• 5 tbsp extra virgin olive oil, divided
• 3/4 cup pearl couscous, uncooked
• 2 cups low-sodium vegetable broth, warm
• 1 can canned chickpeas, 15 oz, drained, rinsed, patted dry
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 whole lemon, zest and juice
• 3/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and pepper on a baking sheet. Roast for 15-18 minutes until golden and crispy, stirring halfway through.

2. 2

   Combine za'atar spice blend with 1 tbsp olive oil to form a paste. Pat salmon fillets dry and coat flesh side generously with za'atar mixture.