Moroccan-Spiced Salmon with Charred Cauliflower & Herbed Couscous

Ingredients

• 4 fillets salmon fillets, 5 oz each, skin-on
• 4 cups cauliflower florets, about 1 small head
• 1 1/2 cups pearl couscous, uncooked
• 2 1/4 cups vegetable broth
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 3 cloves garlic, minced
• 3 tbsp fresh lemon juice
• 4 tbsp olive oil, divided
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   Start couscous first: Bring vegetable broth to a boil in a medium saucepan. Add pearl couscous and simmer for 10-12 minutes until tender. Drain any excess liquid.

2. 2

   Preheat oven to 425°F. Line a large sheet pan with parchment paper.