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
• 1.5 cups pearl couscous, uncooked
• 2.25 cups vegetable broth
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp ground cinnamon
• 0.5 tsp smoked paprika
• 1 tbsp tomato paste
• 3 cloves garlic, minced
• 3 tbsp fresh lemon juice
• 4 tbsp olive oil, divided
• 0.25 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 0.75 tsp sea salt

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.