Cumin-Spiced Salmon & Couscous Bowls

• In a small pot, bring couscous, stock concentrate, and ¾ cup water (1 ½ cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium-high heat. Add almonds and cook, stirring frequently, until golden brown, 1-3 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan. • To bowl with almonds, add sumac, a big pinch of sugar, and a pinch of salt (two big pinches of sugar and a big pinch of salt for 4). Stir until almonds are evenly coated. Set aside to cool.

• Pat salmon* dry with paper towels and season all over with half the cumin (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in pan used for almonds over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in pan used for salmon over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated, 30 seconds. • Add ¼ cup water (½ cup for 4 servings) and cover with a lid. Cook, shaking pan occasionally, until green beans begin to soften and turn bright green in color and liquid has evaporated, 1-3 minutes. • Turn off heat. Taste and season with salt and pepper if desired.