Tunisian-Spiced Grilled Salmon with Charred Eggplant & Herbed Couscous

Ingredients

• 2 fillets (5 oz each) salmon fillets, skin-on, room temperature
• 1.5 tbsp harissa paste, pure, no added sugars
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp lemon juice, fresh
• 0.5 tsp cumin seeds, toasted
• 0.5 tsp coriander seeds, toasted
• 1 medium eggplant, cut lengthwise into 4 slabs
• 0.75 tsp sea salt, divided
• 0.5 tsp black pepper, freshly ground
• 0.75 cup whole wheat couscous, uncooked
• 1 cup vegetable broth, low-sodium
• 3 tbsp fresh mint, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp sliced almonds, toasted
• 1 clove garlic clove, minced

Instructions

1. 1

   Toast cumin and coriander seeds in a dry skillet over medium heat for 1 minute. Grind coarsely and set aside.

2. 2

   Mix harissa, 1.5 tbsp olive oil, lemon juice, toasted spices, minced garlic, and 0.25 tsp salt in a small bowl.